Profiteroles

Ingredients for 1 servings:

• 125 ml water
• 50 g butter/margarine
• 125 g flour
• 3 eggs
• 1 pinch of baking powder
• 400 ml cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 1 tbsp cocoa powder (drinking chocolate powder)
• 100 g white chocolate coating
• 100 g chocolate coating, whole milk
• some coconut oil

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

makes about 50 pieces

For the dough, bring the water and margarine/butter to a boil in a saucepan. Sift the flour, pour it all at once into the liquid taken from the heat, and stir until a smooth ball forms. Heat for about a minute while stirring, then immediately transfer the hot ball to a mixing bowl. Gradually beat in the eggs using a hand mixer (dough hook) on high speed. The amount of egg depends on the consistency of the dough; it should be very shiny and tear off from a spoon in long peaks. Mix the baking powder into the cooled dough. Fill a piping bag with a small star nozzle and pipe small balls onto a greased and floured baking tray. Bake at 180°C (fan oven, preheated) for about 20 minutes, then allow the pastry to cool completely. For the filling, whip the cream with the cream stiffener according to the instructions on the packet until stiff. Stir the vanilla sugar into one half and the hot chocolate into the other. Transfer the cream mixture (the vanilla cream first) to a piping bag fitted with a small nozzle. Carefully pierce the bottom of the profiteroles and fill with cream. For the icing, mix each chocolate separately with a little coconut oil in a small saucepan over low heat in a simmering water bath until smooth. Dip the profiteroles into the icing and decorate as desired. Notes: The fillings can be varied (e.g., with cherry brandy or savory). Regular chocolate doesn’t work well for icing; it doesn’t set properly.