Chocolate Dulce de Leche Profiteroles

Dulce de Leche (For use in the Chocolate Dulce de Leche Profiteroles)

Ingredients: (1) 15-ounce can - Sweetened condensed milk

Procedure:

  • Place the can of sweetened condensed milk in the bottom of a medium sauce pan. Cover completely with water.
  • Over medium heat, bring the pot to a boil. Reduce the heat to low and cover.
  • Allow the can to cook for 90 minutes, making sure to keep the can completely covered with water.
  • After 90 minutes, remove from heat and allow the water to cool so it is bearable to touch. Remove the can and allow to cool to room temperature.
  • Open the can and remove the dulce de leche into a container. Refrigerate until ready for use.

Pate a Choux (For use in the Chocolate Dulce de Leche Profiteroles)

Ingredients:

  • Water - 2 cups
  • Butter - 8 ounces (2 sticks)
  • All Purpose Flour - 2 cups
  • Salt - ½ teaspoon
  • Whole eggs - 10 (approximately)

 

 

Method:

  • Bring water, butter, and salt to a boil.
  • Using a wooden spoon, stir flour into water mixture to form a paste. Continuously cook and stir until the paste forms a dough and comes together as a ball leaving only a film on the bottom of the pot.
  • Transfer the dough to a standing mixer. Mix on low speed with a paddle attachment until room temperature.
  • Pour 1/3 of your eggs into the dough with the mixer on low speed. Once incorporated, pour another 3 eggs in. Allow to mix together.
  • Slowly add the rest of the eggs one at a time until the dough starts to cave in when a spoon is dragged through. This may require more or less eggs than 10 eggs.
  • Using a piping bag fitted with a straight tip, pipe the dough onto parchment paper. Each profiterole should be the size of a quarter.
  • Bake at 400F for 8 to 10 minutes or until color starts to develop on the profiteroles. Keep the oven door closed as much as possible. Drop the oven temperature to 325F and continue to cook until the profiteroles are dried out, another 10-15 minutes. 

Chocolate Dulce de Leche Profiteroles

Ingredients:

  • 1 cup - Dulce de Leche (see recipe above)
  • 3 cups - Pastry cream (see recipe above)
  • As needed: Profiteroles (see recipe above)
  • As needed: Chocolate for dipping

Procedure:

  • Mix the dulce de leche and pastry cream together until well incorporated. Transfer the mix into a piping bag with a small round tip.
  • Using a thermometer or other probe like tool, poke a hole in the bottom of each profiterole.
  • Insert the tip of the pastry bag into the profiterole and fill with the cream. Use caution as to not overfill or burst the profiterole.
  • In a microwave safe bowl, melt the chocolate by microwaving for 30-second intervals and stirring frequently.
  • Hold the bottom of the profiterole and dip the top into the melted chocolate. Shake off the excess and return to tray right side up. Allow to set (refrigeration may be required).

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