- 30 bignè già confezionati
Per la crema pasticcera:
- 8 eggs
- 2.5 dl milk
- 250 g of sugar
- 20 flour
- 10 g of butter
- 1 / 4 of a vanilla pod
For the chocolate cream:
- 160 g of dark chocolate
- 4 eggs
- 2 cups milk
- 1 tablespoon sugar
- 3 tablespoons powdered sugar
- 2 dl cream
- 2 tablespoons of flour
Preparation:
Prepare pastry cream: Put the milk in a saucepan, add the vanilla pod and bring to a boil.
Apart whisk 6 egg yolks and 2 whole eggs with the flour and stir in sugar.
Pour the hot milk slowly, stirring continuously.
Put the mixture in a saucepan on the stove and bring to a boil, immediately remove from heat, add butter and let cool.
Fill the puffs with the cream and place a pyramid on a serving platter.
carefully mixing in a double boiler, melt together chocolate crumbs with the milk, adding flour to thicken it and possibly a bit 'of sugar.
After a few minutes of cooking remove the cream from heat and add the egg yolks, stirring well.
Cool the cream and then use it to coat evenly pyramid of cream puffs.
Keep in cool, before serving, whip the cream with icing sugar and use it pr garnish the profiteroles.
Ely
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