Original creation by Marc DUCOBU
Relais Desserts,
Pâtisserie DUCOBU, Waterloo, Belgium
COINTREAU® CHOCOLATE PROFITEROLES
Chef :
Brand
Quantity :
Recipe for 3 desserts of 6 people
1. SHORTBREAD
Ingredients
180 g butter
90 g icing sugar
3 g salt
35 g almond powder
1 egg
295 g flour
A little vanilla powder
Step
Mix cooled slightly butter with icing sugar and salt.
Add almond powder, then egg.
Finish by adding the flour and vanilla.
Let rest a whole night.
The next day, roll out the dough to a 2 mm thickness and line
a pie plate.
2. CHOCOLATE GANACHE
Ingredients
195 g cream (35% fat)
75 g sugar
75 g glucose
195 g dark chocolate
75 g butter
Step
Heat cream, glucose and sugar.
Pour on the chocolate. Let cool.
To 40°C, add butter and mix.
3. PUFF DOUGH
Ingredients
100 g water
100 g milk
90 g butter
2 g salt
4 g sugar
110 g flour
150 g eggs
Step
Boil water, milk, butter, salt and sugar.
Add flour. Put back on the stove and stir briskly so the water in
the dough will evaporate.
Off the heat, add gradually eggs.
Form small puffs and bake for 35 minutes to 180°C.
4. COINTREAU® CUSTARD
Ingredients
100 g egg yolks
30 g cornflour
25 g cream powder
75 g milk (1)
500 g milk (2)
75 g cream (35% fat)
125 g fine sugar
1 vanilla pod
50 g butter
15 g Cointreau® 60%
Step
Mix together cornflour and cream powder. Add milk (1), then
egg yolks. Heat the mixture: milk (2), cream, vanilla and sugar.
When the mixture reaches boiling point, pour on the egg yolks
and mix immediately. Heat again. Add butter.
Cover directly on the cream and cool quickly in the fridge.
When the custard has cooled, stir Cointreau® while smoothing
with a whisk.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Form approximately 10 small puffs, topped with Cointreau®
custard on a bed of shortbread.
Heat gently ganache before covering puffs.
Finishing according the Chef’s inspiration.
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