Profiteroles with banana and dulce de leche
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 60 sandwiches
Complexity: easily
Quantity: 60 sandwiches
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 272, total fat 17 G., saturated fats 10 G., proteins 5 G., carbohydrates 28 G., fiber 1 G., cholesterol 104 mg, sodium 81 mg, sugar 17 G.
Serving size: 1 of 14 servings
Calories 272, total fat 17 G., saturated fats 10 G., proteins 5 G., carbohydrates 28 G., fiber 1 G., cholesterol 104 mg, sodium 81 mg, sugar 17 G.
These choux pastry puffs are easy to make and look elegant. They're a perfect addition to any celebration. Cut the finished profiteroles in half and fill them with banana slices, whipped cream, and a little dulce de leche (a thinner version of condensed milk). For decoration, drizzle the puffs with a thin stream of melted chocolate and dulce de leche. Let the profiteroles cool completely before assembling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons unsalted butter
- 2 tsp. granulated sugar
- 1/4 teaspoon coarse salt
- 1 cup premium flour
- 4 large eggs + 1 yolk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 110 g semi-sweet chocolate, coarsely chopped
- 3 bananas, sliced into rounds
- 2/3 cup dulce de leche + extra for serving
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line 2 baking sheets with parchment paper. Fit a large pastry bag with a 1 cm round tip.
- In a medium saucepan, combine the butter, granulated sugar, salt, and 1 cup water and bring to a boil. Remove from the heat, sift the flour into the saucepan, and stir with a wooden spoon to form a paste. Return to medium heat and stir until the dough begins to pull away from the sides of the pan and is slightly shiny, about 2 minutes. Transfer to a bowl and beat with a wooden spoon until the dough cools slightly, 2-3 minutes. Add the eggs one at a time, beating until fully incorporated after each addition.
- Transfer the dough to a pastry bag. Pipe 2.5 cm diameter mounds of dough onto the prepared baking sheets, spacing them 2 cm apart. Smooth the tops with a fingertip dipped in water. Mix the egg yolk with 1 tablespoon of water; brush over the dough.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the puff pastries are golden brown and crispy, about 25 more minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a large bowl, beat the heavy cream and sugar with a mixer until soft peaks form; refrigerate until ready to assemble. Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring, until melted.
- Using a serrated knife, cut the profiteroles in half crosswise; top each bottom half with a slice of banana, some dulce de leche, and whipped cream. Drizzle with melted chocolate and dulce de leche.
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