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PROFITEROLE

Sastojci:

1 pakiranje bigna (već gotovi uštipci, kao za princes krafne)
500 ml slatkog vrhnja

Za umak:
150 g šećera
250 g tamne čokolade
60 g brašna
8 žutanjaka
25 g maslaca
1 mahuna vanilije
1 l mlijeka

Priprema:

Mahunu vanilije razrežite po dužini i stavite u mlijeko. Zakuhajte.
Kad mlijeko zavri, maknite s vatre i poklopite.
Žutanjke tucite sa šećerom da posvijetle. Dodajte brašno i promiješajte.
Malo po malo ulijevajte toplo mlijeko (pažljivo da se žutanjci ne zgrušaju). Kad ste ulili svo mlijeko u žutanjke, smjesu vratite u lonac i stavite na jako laganu vatru.
Sad vas čeka desetak minuta stalnog miješanja. Pazite da vatra nije prejaka (jer će nastati grudice). Miješajte stalno (da ne nastanu grudice 🙂 ).

Kremu, miješajući, kuhajte dok se ne zgusne. (Gustoću možete provjeriti jednostavnim testom: krema se mora zadržati na stražnjoj strani drvene kuhače. Kad potegnete prstom po kuhači, mora ostati čist trag. To znači da je krema dovoljno čvrsta.). Umiješajte maslac.
Pećnicu zagrijte na 100 °C i u nju stavite tanjur s čokoladom. Za minutu-dvije nožem provjerite je li čokolada meka. Otopljenu čokoladu umiješajte u kremu.
Ohladite potpuno.
Slatko vrhnje istucite u šlag.
Uz pomoć šprice za ukrašavanje kolača s dugim uskim nastavkom, šlagom punite bigne.
Slažite ih, jednu na drugu, u veliku staklenu zdjelu.
Kad su sve bigne u zdjeli, prelijte ih umakom.
Profiterole čuvajte u hladnjaku.

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PROFITEROLES

Ingredients:

1 package of bigna (choux pastry balls, the same you’d use for St. Honoré cake)
500 ml sweet cream

For the ganache:
150 g sugar
250 g dark chocolate
60 g flour
8 egg yolks
25 g butter
1 vanilla pod
1 l milk

Method:

Cut the vanilla pod lengthwise and add to a pot of milk. Bring the milk to a boil.
Remove from heat and cover with a lid.
Beat the egg yolks and sugar until light in colour. Stir in the flour
Add the warm milk gradually, lest the egg yolks should start curdling. When all the milk is stirred in, pour the mixture back into the pot and cook over very low heat.
Stir constantly for about 10 minutes. The heat should not be increased because curdles and lumps will form. I repeat, stir constantly as you do not want it to curdle. Cook the crème stirring constantly until it thickens. (To check the thickness of the crème simply run your finger down the back side of a wooden spoon – if the trace is clear, the crème is thick enough.) Add the butter.
Preheat the oven to 100 °C.

Place a plate with chocolate in the oven for a minute or two. Check whether the chocolate has softened using a knife. Add the melted chocolate to the crème.
Leave to cool completely.
Beat the sweet cream until firm peaks form.
Fill the bigne with the whipped cream using a pastry bag with a narrow nozzle.
Place the bigne in a large glass bowl, one on top of the other.
Pour over with the ganache.
Keep refrigerated.

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