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CHOCO PROFITEROLES


CHOCO PROFITEROLES

Choux Pastry:
- 200 ml air
- 100 gram margarin/salted butter
- 1/4 sdt garam
- 1 sdm gula pasir
- 125 gram all purpose flour, ayak
- 3 butir telur ukuran besar (atau 4 butir jika telurnya kecil), kocok lepas

Chocolate Ganache Cream:
- 100 gram whip cream bubuk
- 150 ml air es
- 150 gram dark chocolate
- 1 sdm unsalted butter

Dark chocolate, 
lelehkan untuk topping

Cara membuat:
Choux pastry:
1. Campur air, margarin/butter, garam dan gula pasir. Didihkan di atas api kecil.
2. Matikan api, masukkan terigu. Aduk rata dgn sendok kayu hingga tercampur dgn baik. Nyalakan kembali api kecil saja, masak adonan sambil diaduk-aduk hingga kalis (adonan sudah tidak menempel lagi di panci). Angkat&dinginkan.
3. Masukkan telur yg sdh dikocok lepas sedikit demi sedikit scr bertahap sambil adonan dimixer dengan kecepatan rendah. Jika dirasa adonan sudah cukup lembut utk dispuit & telur msh bersisa, hentikan penambahan telur karena adonan akan terlalu cair dan susah utk dispuit.
4. Masukkan ke dlm kantong segitiga. Spuitkan kecil2 ke atas loyang yang telah dioles margarin tipis. Beri jarak yg cukup satu sama lain.
5. Panggang dlm oven yg sudah dipanaskan dgn suhu 200'C selama kurang lebih 20 menit.Jika terlihat adonan sdh mengembang kokoh dan busa yang terdapat pada adonan sdh hilang berarti kue sudah matang. Dinginkan di rak kawat.

Ganache cream:
Lelehkan dark chocolate & unsalted butter. Biarkan hingga agak dingin. Kocok whip cream dan air es hingga mengembang. Masukkan coklat cair sambil dikocok hingga rata. Siap dipakai.

Penyelesaian:
Gunting choux pastry yang telah dingin, jangan terputus. Semprotkan ganache cream secukupnya. Lakukan hingga semua terisi. Celupkan bagian atas ke dark chocolate yg sdh dilelehkan. Sajikan dingin lebih nikmat.



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