Chestnut Profiterole Recipe


For the chocolate sauce
180 g dark chocolate
300 ml cold water200 ml cold water
65 g İçim Butter, cooled and chopped
110 g flour
3 eggs

For the filling
300 ml İçim Chief Cream
50 g honey
300 g chestnut puree
300 ml İçim Chief Cream

1 teaspoon honey


A few hours before serving, fill the slits with the chestnut puree cream. Sift the chocolates for the chocolate sauce onto a floured baking paper. Preheat the oven to 220°C. Put the İçim butter in a medium saucepan with the water. Boil the water and wait for the İçim Butter to melt in bubbles. As soon as you see bubbles, remove from the heat and pour in the flour. Stir quickly. When you have a completely smooth consistency, let it rest for 5 minutes. Add the eggs into the mixture one at a time, one at a time, while continuing to stir the mixture at the same time. Drop a heaping teaspoonful of dough onto the tray in rounds. Fill 2 large trays with these rounds. Wet your finger and smooth the tops of the balls. Pour some cold water into the tray. This will create steam and make the profiteroles rise. Bake for 30 minutes. Remove from the oven when they are dry and crispy. Cut tiny slits in the side of each profiterole. Bake for 2 more minutes. Remove the tray from the oven and leave to rest. For the filling, heat the honey and add the chestnut puree, continuing to stir the honey. Whisk the İçim Şef Krema in another bowl and slowly add it to the chestnut puree and honey, piece by piece. When they are completely mixed, let them rest to cool. break it into a saucepan, add honey and water. Bring to the boil over high heat for 10-15 minutes, stirring, and allow to cool slightly. Serve the profiteroles with the sauce.