dishL1 · basic
Profiteroles
profiteroles-plate · pastry · French
About
Choux puffs filled with pastry cream and napped with dark ganache.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Piping choux 200 g · component · structure
Choux panade 132 g · preparation · structure
Water66 g · ingredient · liquid
Unsalted butter33 g · ingredient · fat
All-purpose wheat flour33 g · ingredient · structure
Salt1 g · ingredient · seasoning
Beaten egg 66 g · preparation · structure
Whole egg66 g · ingredient · structure
Salt0 g · ingredient · seasoning
Sugar2 g · ingredient · sweetener
Pastry cream 180 g · component · structure
Whole milk116 g · ingredient · liquid
Egg yolk23 g · ingredient · structure
Sugar23 g · ingredient · sweetener
Cornstarch10 g · ingredient · thickener
Unsalted butter7 g · ingredient · fat
Dark chocolate ganache 120 g · component · structure
Tempered dark chocolate 60 g · preparation · structure
Dark chocolate60 g · ingredient · structure
Heavy cream60 g · ingredient · liquid
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Piping choux 200 g
- Pastry cream 180 g
- Dark chocolate ganache 120 g
Preparations used
- No preparation inputs on this node.
Used in
- Nothing references this node yet.
Similar in this layer
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 116.1 g Whole milkpath profiteroles-plate → pastry-cream-classic → whole-milk
- 66.0 g Whole eggpath profiteroles-plate → choux-advanced → beaten-egg → whole-egg
- 65.5 g Waterpath profiteroles-plate → choux-advanced → choux-panade → water
- 60.0 g Heavy creampath profiteroles-plate → dark-ganache → heavy-cream
- 60.0 g Dark chocolatepath profiteroles-plate → dark-ganache → tempered-dark-chocolate → dark-chocolate
- 32.8 g Unsalted butterpath profiteroles-plate → choux-advanced → choux-panade → unsalted-butter
- 32.8 g All-purpose wheat flourpath profiteroles-plate → choux-advanced → choux-panade → wheat-flour
- 23.2 g Egg yolkpath profiteroles-plate → pastry-cream-classic → egg-yolk
- 23.2 g Sugarpath profiteroles-plate → pastry-cream-classic → sugar
- 10.5 g Cornstarchpath profiteroles-plate → pastry-cream-classic → cornstarch
- 7.0 g Unsalted butterpath profiteroles-plate → pastry-cream-classic → unsalted-butter
- 1.7 g Sugarpath profiteroles-plate → choux-advanced → sugar
- 1.0 g Saltpath profiteroles-plate → choux-advanced → choux-panade → salt
- 0.3 g Saltpath profiteroles-plate → choux-advanced → salt