Profiterole

Ingredients

For white cream

• 350ml Koukakis Farm full – fat milk
• 150g whipping cream, 35% fat
• 80g sugar
• 40g cornflour
• 1 egg & 3 yolks
• ¼ teaspoon of vanilla
• 10 pastry balls

For the chocolate cream

• For the chocolate cream:
• 250g chopped couverture with 50% cocoa
• 200ml Koukakis Farm full-fat milk
• 50g whipping cream
• 60g Koukakis Farm butter

Implementation

For the white cream

1. Place a pot over low heat and add the milk, the whipping cream, and the vanilla
2. Add 1 egg and 3 egg yolks, sugar and the corn flour, in a bowl
3. Mix all the ingredients thoroughly
4. In lukewarm milk, add the mixture and mix until thoroughly combined
5. Transfer the cream in another bowl and let it cool down

For the chocolate cream

1. Place a pot over medium heat and add the milk and the whipping cream
2. Chop the couverture and put it, in a bowl
3. Remove the milk from the heat, add it into the chopped couverture, and mix
4. Add the butter and mix
5. Refrigerate the mixture for 2 hours

Serving

• Serve in glass bowls
• Place a layer of cream
• Add one pastry ball
• Then add a layer of chocolate sauce