Profiterole

Put the milk, water, butter, salt and sugar in a saucepan. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and stir with a wooden spoon until the dough comes away from the sides of the pan.

Then return to heat, stirring continuously until the flour is combines. The dough is ready as there is a light layer of cooked starch on the bottom of the saucepan.

Place the dough in the mixer and stir it on low speed. Leave to cool for 5 mins. Beat in the eggs bit by bit until you have a stiff, glossy mixture. Tir in the eggs, one at a time, until fully incorporated before adding the next.

Place the dough in a piping bag with the preferred plain tip and pipe the choux pastries onto the prepared baking sheet.

Bake to 175°C for 20 minutes and for another 5 minutes to 110°C.

Put all the ingredients in a mixer and beat it (with a flat beater attachment), until they are fully combined.

Roll out the dough to very thin thickness between 2 sheets of baking paper and place it in the freezer. Take it out of the freezer and, using a cookie cutter, cut out disks slightly larger in size than the choux pastries.

Before baking, place a disk over each choux pastry and bake.

Boil together the milk and cream with half the sugar.

In a small bowl, whisk together egg yolks, the eggs, the remaining half of the sugar and the corn flour Boil the milk again and, passing it through a strainer, add it in 3-4 portions into the bowl with the yolk mixture, whisking constantly until the yolk mixture is in room temperature. Then bring it into the saucepan, stirring constantly.

Once the cream starts to thicken, remove from the heat and continue to stir until it is completely thick. Then get it back to the heat, again whisking constantly until the cream comes to a boil.

Finally, add the NuCrema and whisk until combined. Place in a container with cling film (getting in touch with the mix). Allow to cool slightly at room temperature and then store in the refrigerator.

Once chilled, whisk the cream in a mixer until smooth. You can also add 250 g of whipped cream.

Fill the choux pastries.

In a small bowl, whisk together the egg yolks with half of the sugar. Ιn a medium saucepan, combine the milk with the cream and the remaining half of the sugar and bring to a boil over medium heat, whisking constantly.

Eventually, add the boiled mix into the bowl with the egg yolks and sugar, stirring continuously. Put the mix back to the saucepan and stir with a silicon spatula until it reaches 82-84°C.

Then pour the mix into a bowl with the milk chocolate, NuCrema and soaked gelatin and combine with a hand blender. Store in the refrigerator covered with cling film (getting in touch with the mix),

Drizzle the choux pastries

Pastry Chef Zissis Goudas