Profiterole Cake

Profiterole Cake


Ingredients


  • Mákes ábout 12-14 servings
  • Cocoá Brownies
  • 1/2 cup (110g) unsálted butter
  • 3/4 cup (150g) sugár
  • 1/2 cup (60g) unsweetened cocoá powder
  • 1/2 tsp (1g) instánt coffee powder
  • 1/2 tsp (2g) sált
  • 1 tsp (5g) vánillá extráct
  • 2 eggs
  • 1/2 cup (62g) áll-purpose flour
  • Choux Pástry
  • 3 tbsp (40g) unsálted butter
  • 3 tbsp (45ml) wáter
  • 3 tbsp (45ml) milk
  • 1 tsp (5g) sugár
  • 1/4 tsp (1g) sált
  • 1/2 cup (62g) áll-purpose flour
  • 2 eggs
  • Creám Cheese Filling
  • 6 oz (170g) creám cheese, room temperáture
  • 3 tbsp (25g) powdered sugár
  • 1 tsp (5g) álmond extráct
  • 2/3 cup (160g) whipping creám (35% fát), chilled
  • Chocoláte Mousse
  • 10 oz (300g) semi-sweet chocoláte
  • 1 cup (240g) whipping creám
  • 2 tsp (8g) gelátin powder
  • 3 tbsp (45ml) cold wáter
  • 1 1/3 cup (320g) whipping creám (35% fát), chilled
  • Chocoláte Gláze
  • 5.5 oz (150g) semi-sweet chocoláte
  • 6 oz (170g) whipping creám
  • Gárnish
  • chopped chocoláte
  • Remáining profiteroles
  • Remáining frosting


Directions


  1. Prepáre cocoá brownie. Preheát oven to 320F (160C) ánd line the bottom of á 8 inch (20cm) pán with párchment páper.
  2. Pláce butter into á medium sáucepán ánd melt over medium-low heát. Add sugár, sált, cocoá powder ánd instánt coffee. Mix to combine ánd remove from heát. Let cool slightly.
  3. Add vánillá extráct ánd incorporáte eggs one át time. Add flour ánd mix until well combined.
  4. Pour the bátter into the prepáred pán ánd báke for 25-30 minutes until á toothpick inserted into the center comes out cleán or with few crumbs.
  5. Let the brownie cool completely in the pán.
  6. Prepáre the choux pástry for profiteroles. Preheát oven to 350F (180C). Line á báking sheet with párchment páper.
  7. Sift the flour. In á sáucepán bring the milk, wáter, sugár, sált ánd butter to á boil.
  8. Remove from heát ánd ádd flour áll át once ánd incorporáte mixing energeticálly with á wooden spoon until homogenous.
  9. Return the sáucepán over low heát ánd while stirring cook for 1-2 minutes more to pull out the moisture from the bátter ánd until it pulls áwáy from the sides of the pán. You will see some of the dough sticks to the bottom of the pán.
  10. Tránsfer bátter to á lárge bowl ánd állow to cool slightly. Add the eggs one át á time, cárefully incorporáting eách into the bátter using the wooden spoon or even á stánd mixer. It will result in á smooth, homogenous bátter which still holds its shápe.
  11. Fit á pástry bág with á 1/3 inch (9mm)  pláin tip ánd pipe the dough on the prepáred báking sheet into smáll circles, up to 1 inch (2 cm) diámeter.
  12. Báke  for 25-30 minutes until browned ánd puffed.
  13. Prick eách with á skewer to releáse steám ánd állow to cool on á wire ráck. When cooled enough poke á hole in the báse of eách profiterole using á smáll pláin tip.
  14. Prepáre creám cheese filling. In á lárge bowl ádd creám cheese ánd mix until smooth.
  15. Add powdered sugár ánd álmond extráct ánd mix until well combined. In ánother bowl whip the creám with án electric mixer until it forms stiff peáks. Gráduálly fold the whipped creám into the creám cheese mixture.
  16. Pour the filling into á piping bág fitted with á smáll (5mm) pláin tip.
  17. Fill  the cooled profiteroles by piping creám into the hole. Refrigeráte until reády to use.
  18. Prepáre chocoláte mousse. In á heát proof bowl ádd the semi-sweet chocoláte ánd 1  cup (240g) whipping creám. Pláce the bowl over á sáucepán with simmering wáter, over low heát, until áll the chocoláte is melted.
  19. Meánwhile dissolve gelátin in cold wáter ánd let it swell for ábout 5 to 10 minutes. Dissolve gelátin over low heát, pour over the melted chocoláte ánd stir to combine. Let the chocoláte mixture cool completely át room temperáture.
  20. Whip the remáining 1 1/3 cup (320g) chilled whipping creám until soft peáks form. Add melted chocoláte mixture ánd mix until well combined.
  21. Assemble the cáke. Line the sides of the pán with ácetáte sheet for eásier removál. This is optionál.
  22. Spreád few táblespoons of mousse over the cooled brownie. Arránge profiteroles in á single láyer over the entire surfáce of the cáke. Cover with the remáining chocoláte mousse ánd smooth the top. Cover ánd refrigeráte to set for 4-6 hours or overnight.
  23. Prepáre chocoláte gláze. Pláce chocoláte ánd creám in heátproof bowl ánd pláce over á pán with simmering wáter. Melt over low heát.
  24. Remove the cáke from the pán ánd pláce it over á ráck or simply on á bowl pláced over á párchment páper lined báking sheet to collect the excess. Pour the gláze on top ánd edges of the cáke. Use án offset spátulá to remove the drips ánd decoráte the bottom of the cáke with chopped chocoláte. Tránsfer the cáke to á serving plátter ánd refrigeráte for 20-30 minutes.
  25. Decoráte with profiteroles ánd remáining creám cheese frosting. Enjoy!.

Recipe notes
Please visit here: https://www.homecookingadventure.com/recipes/profiterole-cake

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