Profiteroles

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Wonderful, cool and delicious profiteroles for all hours of the day but also for all occasions. Everyone likes it, (and G. Konstantinou had no words to describe it)… and because you asked me to, I give you the recipe!

Dough for the sudaki

  • 150 g flour
  • 150 ml of water
  • A little salt
  • 70 g butter
  • 3 medium eggs

Put the butter, water and salt on the fire in a saucepan and mix until they are homogenous. Remove from the heat and add the flour slowly and mix with a spatula until incorporated. Put the pot back on the fire and cook it lightly until the smell of flour leaves. Then remove from the heat and let it cool for 5 minutes. After the temperature drops, add the eggs one by one and mix until it becomes a thick dough but so thick that it can come out of the cornea.

Put a grease gun in a pan and make round rosettes with the corne.

Bake them in a preheated oven at 200 degrees for resistance for the first 5 minutes (until they swell) and then lower to 150 degrees for about three quarters.

Patisserie cream

  • 350 ml milk
  • 150 κρ. Milk
  • 100 g sugar
  • 40 g corn flour
  • 1 vanilla
  • 3 egg yolks
  • 1 whole egg

Put the sour cream and sugar and vanilla in a saucepan. In a bowl we have incorporated the eggs with the cornflour. Once it has warmed up enough (just before boiling) the cream with the sugar, remove from the heat, slowly incorporate the eggs with the corn flour and mix quickly. Put it on the fire and stir until it thickens

  • After the sudaki have come out of the oven, let them cool. We can fill them like a sandwich (in the middle) or with a pointed cornet to fill them from below.

Angle cream with chocolate

  • 200 g milk
  • 200 g sour cream
  • ½ kg c vanilla extract or 1 vanillin
  • 4 yolks
  • 1 couverture chocolate
  • 125 g sugar
  • Or salt

Beat half the sugar with the eggs and vanilla, until the eggs are fluffy. Meanwhile, put the milk and the milk and the rest of the sugar in a saucepan. When the milk is warm but not boiled, add the eggs slowly and stir with quick movements until it thickens slightly. Add the couverture which we have melted in a bain marie. Stir to make a uniform mixture.

If it does not thicken you can add a little corn flour.

Put the stuffed sudaki in bowls and cover them with the chocolate angles cream. If you want, beat whipped cream and garnish on top

Melt in a bain marie couverture and include.

- Always remember when we incorporate hot liquid in eggs we do it very carefully little by little to get the temperature right, because if we put it abruptly the eggs will be cooked (just like eggnog)

- We make our sudaki plump so that when they are cooked they are fluffy and we can fill them.

- It looks very nice to put Aegina pistachio on the chocolate.

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