Profiteroles with Kiss cream


Milk 3.2% fat. (for dough) 250 g

Butter (for dough) 100 g

Wheat flour of the highest grade (for dough) 180 g

Eggs (for dough) 4 pcs

Sugar (for dough) 50 g

Salt (for dough) 1 pinch.

Mascarpone cheese (for cream) 200 g

Sugar (for cream) 50 g

Lime juice (for cream) 1/4 pcs

White chocolate (for decoration) 50 g

Dark chocolate (for decoration) 50 g

Heat milk in a saucepan, melt butter in it. Add sugar, salt.

Let it boil well and add flour.

Brew the dough, stirring occasionally, until the dough comes off the sides of the pan.

Transfer to a bowl and cool. Adding one egg at a time, mix the dough well until smooth.

Put in small portions on a baking sheet with parchment using a pastry bag.

Put in an oven preheated to 200 degrees C for 15 minutes. Cook until golden brown. Cool the finished products.

Beat mascarpone with sugar and lime juice.

Fill profiteroles with cream using a syringe.

Melt white chocolate in a water bath, grate black chocolate.

Dip each profiterole in white chocolate, then roll in black.

Put in the cold for 20-30 minutes. Arrange in the shape of a heart on a large platter and serve for dessert.

Bon appetit!