Good evening, everyone! This recipe is the epitome of a special occasion cake, earning rave reviews for its flawless harmony of flavors. It might have its complexities, akin to all beautiful things, but those who adore the kitchen will craft it with passion, assured of its capability to impress.
Why You’ll Love This: The combination of soft sponge, creamy filling, and the rich, velvety ganache alongside the delicate profiteroles creates a symphony of textures and tastes that’s both indulgent and elegant. It’s a cake that never disappoints, perfect for those moments when you want to leave a lasting impression.
Perfect Occasion: This profiterole cake is suited for any grand celebration—be it birthdays, anniversaries, or any milestone that calls for an extraordinary dessert. It’s a showstopper that promises to elevate your event with its sophisticated look and exquisite taste.
Decoration Tips: Adorn your profiterole cake with swirls of ganache, a dusting of cocoa powder, and strategically placed profiteroles on top for a visually appealing finish. Edible gold leaf or silver beads can add a touch of luxury, making your cake not just a dessert, but a centerpiece.
Revitalized Recipe:
- Sponge Cake :
- 5 eggs, separated
- 1 cup less a finger’s width of granulated sugar
- 5 tablespoons hot water
- 1 packet baking powder
- 1 packet vanilla sugar
- Flour to fill a cup mixed with 1 tablespoon cocoa
- Choux Pastry :
- 100g butter
- 1 cup water
- 1 cup flour
- A pinch of salt
- 1 teaspoon sugar
- 1 packet vanilla
- 3 eggs
- Cream Filling:
- 1 liter milk
- 1 cup cornstarch (100g)
- ½ cup flour (50g)
- 1 egg yolk
- 1 packet vanilla sugar
- 1.5 cups granulated sugar
- ½ packet liquid cream (100ml)
- Sauce:
- 3 cups milk
- 1 heaping tablespoon cornstarch (25g)
- 2 tablespoons cocoa
- ½ cup granulated sugar
- 1 teaspoon butter
- 80g mixed milk and dark chocolate
- Ganache:
- 200ml cream
- 180g chocolate (dark or milk, as preferred)
Instructions:
- Sponge Cake: Whip egg whites with sugar and a pinch of salt. Whip egg yolks with hot water and a tablespoon of sugar. Sift in flour, cocoa, baking powder, and vanilla to the yolks, mixing briefly. Fold in the whipped egg whites. Bake in a 26cm springform pan at 170°C until done. Cool and slice horizontally into two layers.
- Choux Pastry: Boil butter, water, sugar, salt, and vanilla. Add flour, stirring quickly, and cook for 4 minutes. Off heat, cool slightly before adding eggs one at a time. Pipe onto a baking sheet and bake at 150°C without opening the oven door (approximately 42 minutes for me, then leave in the turned-off oven for 1 hour).
Continue with assembling layers of sponge, cream, and profiteroles, finishing with a chocolate ganache and profiteroles decoration.
Indulge in this magnificent creation and enjoy every compliment it brings your way!
