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long as I have dedicated the writing of this post, I never asked what he meant ... profiterol

course I Google and Wikipedia I proposed the following:

The word (also pronounced prophitrole, profitrolle, profiterolle) has existed since sixteenth century, but its original meaning in both English that French not clear, even if it later came to mean a kind of sandwich cooked under the ashes. "

sandwich cooked under the ashes?? MAH!

Fattostà, the recipe in question is a bit 'complicatina because, especially cooking bignets is a bit' delicate, but hopefully, with my tricks to make it easier.

The end result is impressive and if you bring the dessert to a dinner, the beautiful figure is assured.

My profiterol consists bignets filled with custard cream mixture, and covered with a chocolate ganache al latte.

Ma procediamo per gradi.

Bisogna avere circa 3 ore di tempo, però si possono dividere le attività in due fasi: quello della preparazione dei bignets e quello della preparazione delle creme + montaggio.

Ingredienti per i bignets:

16 cl acqua

16 cl latte

145 g burro

5 g zucchero

2 g sale

190 g farina tipo 0

4 uova large (350 g of eggs)

Put in a pot to boil water, milk, salt, sugar and butter. Simmer until the butter melts completely.

In one fell swoop thrown into the pot and turn the flour vigorously trying to obtain a sticky but no lumps.

Cook the mixture for 4 minutes on the fire.

Let cool.

Add one egg at a time waiting for the dough to absorb it before adding another.

Fill a pastry bag or help you with two spoons to make balls the size of a walnut on a baking sheet covered with parchment paper wet and squeezed.

Bake at 150 degrees (gas oven) for the time (40 minutes) they become golden brown and puffy.

Pull out of the oven and let cool, must be light and not raw inside.

Ingredients for the custard for the filling.

1 large egg yolk

1 tbsp of cornstarch

2 tablespoons sugar

300 grams of milk.

200 grams of white chocolate.

Mix the flour, egg and sugar until mixture is smooth, if absolutely necessary with a little 'milk.

Put the remaining milk to boil, when it is hot pour in the egg mixture and turn to coagulate.

Add white chocolate and set aside until cooled.

will be necessary once cooled, add 2 tablespoons of whipped cream and withdraw from the ingredients you need to make a chocolate ganache covering.

ingredients for milk chocolate ganache

125 ml cream

100 grams of milk chocolate or dark chocolate (with a decided taste +)

of 125 ml cream:

45 put them in a saucepan until boiling, then add the chocolate and melt her going out of focus

80 mounting them without sugar.

Let cool in the fridge for half an hour the cream with the chocolate. Then add the whipped cream usandone 2 tablespoons cream for the filling. Add sugar to cream with chocolate according to your tastes.

Assembly.

BigNet Fill with pastry cream with the use of a syringe, then do the base of a pyramid, cone.

Pour a bit 'of chocolate ganache, if it was too hard, let it dissolve at room temperature.

Make another layer of BigNet to complete and cover with ganache.

I also added a bit 'of caramel to decorate.