The Rosca de Profiteroles is a sophisticated dessert that masterfully blends the lightness of choux pastry with the richness of cream filling. Creating a ring of choux pastry profiteroles and filling each with a luxurious whipped cream, this dessert is not just delicious but also visually stunning. It's complex but very rewarding to make, and the final product is guaranteed to captivate and delight anyone who tries it.
Why You'll Love This: This dessert is a true labor of love, perfect for those who appreciate the art of pastry making. The choux pastry puffs up into light, airy profiteroles that are then filled with a rich cream, offering a delightful contrast in textures. The ring form not only makes this dessert a centerpiece at any gathering but also adds an element of sophistication to your presentation.
Perfect Occasion: The Rosca de Profiteroles is ideal for special occasions such as anniversaries, celebrations, and especially festive gatherings where you want to impress your guests. It's also perfect for holidays where a show-stopping dessert is called for, making it a memorable part of any meal.
Decoration Tips: To finish off this stunning dessert, drizzle it with a glossy chocolate ganache and top with swirls of whipped cream for added elegance. You can also sprinkle some powdered sugar or edible gold flakes for an extra touch of luxury. Arrange on a decorative cake stand to enhance its visual appeal.
Ingredients for the Profiteroles:
- 100 grams of all-purpose flour
- 100 grams of butter
- 125 ml of milk
- 125 ml of water
- 3 to 4 eggs (depending on the mixture's consistency)
- 1 teaspoon of sugar
- A pinch of salt
For the Cream Filling:
- 350 ml of heavy cream
- 1 tablespoon of powdered sugar
- 1 tablespoon of cocoa powder
For the Base Dough:
- 250 grams of all-purpose flour
- 1 pinch of salt
- 20 grams of sugar
- 75 grams of cold butter
- 1 egg
For the Chocolate Ganache:
- 100 ml of heavy cream
- 100 grams of finely chopped dark chocolate
Instructions:
- Prepare the Profiteroles:
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Add flour all at once and stir vigorously with a wooden spoon. Reduce heat and continue to stir until a film forms on the bottom of the pan. Remove from heat and let cool slightly before adding eggs one at a time, mixing until smooth and glossy.
- Preheat the oven to 200°C. Pipe the dough onto a baking sheet lined with parchment paper. Bake for 12 minutes, then reduce the temperature to 170°C and bake for another 12 minutes. Let cool.
- Prepare the Cream Filling:
- Whip the heavy cream with powdered sugar and cocoa powder until stiff peaks form. Fill a pastry bag and inject the cream into the cooled profiteroles.
- Prepare the Base Dough:
- Mix flour, salt, sugar, and butter to a sandy texture. Add an egg and combine without overworking the dough. Chill in the refrigerator for an hour. Roll out, shape according to your video instructions, and bake at 180°C for 12 minutes. Let cool.
- Assemble the Rosca:
- Arrange the filled profiteroles in a circular shape on the baked base.
- Prepare the Chocolate Ganache:
- Heat the cream to a boil, pour over the chopped chocolate, let sit for 3 minutes, then stir until smooth. Drizzle over the assembled profiteroles.
- Final Touches:
- Decorate with additional whipped cream. Chill thoroughly before serving.
Enjoy this breathtaking dessert that promises not just a feast for the palate but also a feast for the eyes!