Not an Italian dessert, yet so popular in Italy, Profiteroles is pretty long to make but worth the effort

Ingredients

• For the cream puffs (about twenty):

  • 100 grams of butter

  • 150 grams of flour

  • 4 eggs

  • salt a pinch

  For the cream:

  • 4 egg yolks

  • 125 grams of sugar

  • 5 dl of milk

  • 50 grams of flour

  • 30 grams of butter

  • a lemon zest

  For the gasket:

  • 4-500 grams of dark chocolate

  • 2.2 dl of milk

  • whipped cream

Directions

1. First of all, prepare the puffs.
2. Preheat the oven to 180°.
3. Bring to a boil in a saucepan 2.5 dl of water, 100 g of butter and a pinch of salt. You then remove from the heat, combine 150 g of 00 flour, stirring, and work everything energetically with a wooden spoon.
4. The pan is then put back on the moderate heat and cooked, stirring constantly, until the dough detaches from the walls of the pan, starting to sizzle. At that point you remove the preparation from the heat and let it cool, then incorporate 4 eggs, one at a time, continuing to mix and adding the next egg only when the previous one has been well absorbed by the pasta.
5. Place the cream puffs  on the baking sheets, using parchment paper, and bake for about 35 minutes.
6. Be careful that they take on a nice color, a little tanned otherwise, they remain raw.
7. At this point, prepare the custard.
8. Beat the yolks with the sugar for 5 minutes, mix the flour, then the warm milk little by little, the lemon zest, which you will then eliminate, and the butter. Cook, without boiling and stirring constantly, until the cream has thickened. Remove it from the heat, pour it into a bowl and mix it every now and then to prevent the skin from forming on the surface.
9. Allow to cool.

    

10. Melt the chocolate in the microwave with 1.5 dl of milk stirring until you get a rather thick cream.

     

11. Let it cool.

     

12. Drill a hole at the base of the puffs and, with a wide-mouthed pastry syringe, fill them with custard.

     

13. Serve the profiteroles by placing them in a pyramid on a serving plate after soaking them in chocolate.

     

14. Whip the cream put it in a pastry syringe and form a string of tufts at the base of the pyramid.
15. Keep in the refrigerator until ready to serve.