Vanilla and chocolate profiteroles with thermomix

Preparation of vanilla and chocolate profiteroles with thermomix

PREPARATION OF CHOUX DOUGH

1. We put the sugar, salt, milk and butter in the glass, program
2. 8 minutes / 90°C / speed 4
3. We turn on the oven at 160°C / heat up and down
4. After 8 minutes / we remove the lid of the glass and throw in the flour
5. 20 seconds / speed 4
6. Remove the glass from the base and let it rest for 10 min (to cool down a bit)
7. After the time has elapsed, we place the glass on the base, program
8. no time, speed 4
9. We are adding the eggs one by one (until the previous one has been incorporated, we do not add the next one.). Now we program
10. 30 seconds / speed 4
11. Fill a pastry bag with a large nozzle with the dough.
12. We prepare to pour the dough into the oven tray lined with baking paper.
13. We bake 40 minutes
14. turn off the oven and open the door ajar and leave them inside for 5 or 10 min. Remove and let cool on a wire rack

FILLED ELABORATION

1. We put a glass of milk, sugar, vanilla sugar, and flan envelopes, program
2. 10 seconds / speed 6
3. Next we program
4. 7 minutes / 90°C / speed 3.5
5. Pour into a bowl and let cool to room temperature. When it is cold, we pour it back into the glass and add the diced butter
6. 2 minutes / speed 4
7. we overturned two bowls.
8. Melt the chopped dark chocolate in the microwave, stir. Put it in one of the bowls, stir until completely integrated. We put the creams in pastry bags with a wide nozzle.

GLAZE MAKING

1. In a bowl, mix the sugar with the milk, stir. We introduce it into a pastry bag and give it a small cut at the tip.

PROFITEROLES ASSEMBLY

1. when they are completely cold, we cut them in the middle, fill them with the different creams and pour the glaze over them.
2. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION