Glaze for profiteroles: recipe and variations

Glaze profiteroles: how to prepare the classic and the white variant. Practical advice.

There glaze for profiteroles it must be prepared with care, it must appear dense, shiny and enveloping. In addition, the taste of this traditional dessert is based on the type of glaze profiteroles.

The pronunciation is not mistaken, however, the correct name of this traditional dessert isprofiteroles, without thesthe final. Don't worry, now even in some menus we read the wording profiterolesor evenprofitterol! Other names with which this dessert is identified are: prophitrole, profitrolle, profiterolle and… bongo, in some villages of Florence!

Without formalizing ourselves too much, it is only right to specify that the exact wording is "profiterole" but to speak ofprofiteroles or profitterolit makes no difference: in the end, the palate will be the only judge!

Profiteroles: stuffed

THEstuffed profiteroles are sweets obtained from acream puffsfilled with different creams. Thestuffedcan be given by:

  • custard
  • Cream
  • Chantilly cream
  • Cream flavored with lemon or other flavors (hazelnut, citrus, almond ...)
  • Ice cream

To make the difference between aprofiterolesand the other is not only the cream used for the filling but also the taste used for the icing.

Glaze Profiteroles

The profitterol has a very ancient history: the origin would be attributed to the court of Caterina de 'Medici in Florence. Profitterole, even if for many it is considered a typical dessert of French origin, seems to have been born in Italy, in Florence there is no shortage of ancient recipes where the stuffed and glazed cream puff was called "bongo".

Thereicingmore popular and classic is the alchocolatebut it is not the only one. For the profitteroles you can prepare a glaze:

  • lemon flavored
  • White chocolate
  • caramel
  • Dark chocolate
  • hazelnut
  • with milk chocolate

Thereclassic chocolate glazeit is obtained with bitter cocoa or dark chocolate. Let's see how to prepare the glaze for the classic chocolate flavor.

Chocolate glaze for profitteroles

The ingredients you need to prepare the icing suitable for garnishing 20 stuffed cupcakes (or profitterole), they are:

  • 500 ml of whole milk
  • 50 grams of unsweetened cocoa powder
  • 30 grams of flour
  • 120 grams of sugar
  • 70 gr of dark chocolate

The procedure is very simple:

  1. Heat the milk in a saucepan
  2. In a large, thick-bottomed pot, sift the flour and cocoa, add the sugar.
  3. Gradually add the already warm milk.
  4. Stir everything slowly and steadily to prevent lumps from forming.
  5. Turn on the stove under the large-bottomed pot and keep it over a low flame.
  6. Bring the mixture to a boil.
  7. Chop the dark chocolate.
  8. Add the finely chopped dark chocolate and keep stirring.
  9. Turn off the heat.
  10. Cool yoursglaze profitterolesalways continuing to mix.
  11. When the icing is cold, you can use it to garnish the stuffed puffs.

The icing can be poured on the cream puffs already placed on the tray, or, if you want to prepare single portions, you can dip each filled puff individually in the Chocolate frosting.

Glaze for lemon profitteroles

If you want to prepare oneglaze for profitteroleswith an alternative taste, you can do thewhite icinglemon. Here are the ingredients you need to garnish 30 cream puffs.

  • 500 ml of milk
  • 120 grams of sugar
  • 50 grams of flour
  • 1 egg yolks
  • 100 ml of cream
  • 2 organic lemons
  • 1 tablespoon of limoncello (optional)

Again, the process is simple and you will need a thick-bottomed pan to prevent the ingredients from burning the bottom.

  1. Grate the zest of one lemon and peel the other.
  2. Heat the milk by adding the peeled lemon zest and the grated one.
  3. When the milk is hot, strain it.
  4. In a bowl aside, mix the egg yolks and sugar. Add the flour.
  5. Gradually add the filtered and still warm milk.
  6. Keep the saucepan on a low heat and cook itglaze for profitterolescontinuing to mix for another 5-10 minutes. Until it thickens.
  7. Let the icing cool.
  8. When the glaze is cold, add the whipped cream and mix the two ingredients well. At this point, if you like, you can add a spoonful of limoncello.
  9. Use the white icing to garnish your profitteroles as seen above.

To decorate thestuffed cupcakes, in both cases, you can take advantage of a few wisps of whipped cream. The classicsprofitterol with chocolate glazethey can be decorated with a few tufts of cream and:

  • chopped toasted almonds
  • roasted peanuts
  • whole hazelnuts
  • smarties (cute for coloring profitteroles intended for children)

The white icing can be reinforced with toasted almond grains or with caramelized lemon slices.

Video: Cream Puffs with quick Chocolate Sauce (January 2022).