(english) If this is a sin…… ready for another one

Italiano Español

Oscar Wilde wrote “…. The only way to get rid of temptation is to yield to it… I can resist everything but temptation….”

while the quote in the title is by my grandpa 🙂

So some times we give in to this temptation pleasant, indulce in this sweet habit without ever worrying about the calories. The profitterol: tasty bigné  filled with cream or whipped cream covered with a delicious chocolate sauce.

Ingredients for  bigné: (with these doses you can prepare 16 to 20 bigné depends on how big you want them)

250 ml water
70 g  butter
150 g  flour
4 eggs
1 pinch of salt

You have to bring to boil water and butter. Then add flour altogether and stir quickly until it detaches from the borders of the pan. Then remove from the stove and let cool. Add the eggs, one at a time, incorporating completely each of them.
Preheat the oven at 400F.
Spoon balls of dough about the size of a walnut on a baking sheet covered with anti-sticking paper, cook for 10 min at 400F and then decrease the heat and cook at 350 for another 30-35 min. Let cool

Ingredients for the custard:
1 l milk
4 eggs
150 g of sugar
120 g of flour
1 vanilla bean (or extract)

you can prepare the cream as described here with theese ingredients.

Ingredients for the chocolate ganache:
800 ml cream
700 g of dark chocolate

Prepare the ganache: place the cream in a saucepan and bring slowly almost to a boil, remove from heat and add the chocolate pieces. Stir until it will be completely dissolved.

I suggest you prepare the sauce many hours in advance because it needs time to thicken. If the sauce is thickening too much you can add a little milk or if you prefer you can add a whipped cream. If you have leftover of custard cream you can add to, it will make your ganache more tasty

Fill a piping bag with the cream and stuff the bigné. (I had some problem with the  piping bag and I had cut them).

Put the bigné into ganache, arranging them gradually in a dish, to form a pyramid or pyramid arrange them on a tray and pour over the ganache.

A pleasure decorated with whipped cream
Stored in a refrigerator

If you want an alternative to the classic custard try this delicious white chocolate cream, the union of the two chocolate will surprise you nicely.

300 g of white chocolate
60 g of sugar
4 eggs
80 g of flour
1 liter of milk
1 vanilla bean
Mix the eggs with the sugar until creamy and soft, add the flour, stirring constantly.
In a saucepan, boil the milk with the vanilla, Remove vanilla beans from milk and gradually add the mixture, cook over low heat, stirring constantly. Cook for 10 minutes add the chocolate and mix until melt remove from heat and let cool.