Recipes With Phyllo Dough

Profiteroles with Pistachios and Chocolate

Profiteroles With Pistachios And Chocolate

Ingredients

For the Dough

• 240 g water
• 1 pinch of salt
• 150 g wheat flour
• 6 eggs m
• 5 g sugar
• 95 g margarine

For the filling:

• 100 g of pistachios
• 150 g of whipped cream
• 150 g of pastry cream
• 100 g of sugar to cove
• 100 g of dark chocolate
• a handful of pistachios

Method

Profiteroles Dough

1. Pour the water into a saucepan
2. When it begins to be hot, without boiling, we add the margarine, sugar and salt
3. Stir until the margarine is melted
4. Continue stirring with rods for about 3 minutes, it does not have to come to a boil
5. Add the flour and with a wooden spoon, stir without stopping until the dough comes off the walls
6. Once the dough is detached from the walls of the saucepan, add the eggs 1 by 1
7. Very important: low heat, do not incorporate the next egg until the first has been mixed well with the dough, do not stop stirring the dough at any time
8. Continue stirring the dough until we add the last egg and it has mixed perfectly with the dough
9. When it is cool, we pour the dough into a pastry bag and use a medium-sized round nozzle

Bake the Profiteroles

1. Preheat the oven to 180º, heat up and down
2. Take the tray out of the oven and prepare it with baking paper
3. Make small piles of dough that will be our profiteroles
4. Ooven at 190º, for 25 minutes
5. Once you see that they have a golden color, they are ready
6. Do not remove them from the oven, but turn it off and let it rest inside for 5 more minutes
7. Let cool on a wire rack

Profiterole Filling

FOR the profiteroles:

1. Mix the whipped cream, the pastry cream, the sugar and the pistachios together
2. Once the profiteroles have cooled, cut in half and fill with the cream mixture
3. Melt the chocolate in a water bath and, once melted, pour over the profiteroles, scattering to garnish some chopped pistachios