Bongo / Profiteroles (cream puffs) - Toscana
Prep time
Cook time
Total time
Categories: Kids, Vegetarian
Profiteroles are everyone's favourite. While profiteroles and choux pastry are generally considered to be of French origin (think eclairs), they were invented by one of Catherine de' Medici's chefs, Popelini (presumably this is where the cream puff shop in Paris derives its name) and in French are even sometimes called popelin or poupelin. (Catherine de' Medici was a 16th century Tuscan noblewoman who married King Henry II of France.) Profiteroles are typically filled with whipped cream and topped with chocolate glaze. My favourite version of profiteroles is filled with and coated with chocolate mousse and the added benefit is our gluten-free friends are not left out as they can still enjoy the chocolate mousse on its own.
These can be filled with lots of different flavoured creams such as coffee, caramel, mango, yuzu, Earl Grey, lemon, etc.
Profiteroles are everyone's favourite. While profiteroles and choux pastry are generally considered to be of French origin (think eclairs), they were invented by one of Catherine de' Medici's chefs, Popelini (presumably this is where the cream puff shop in Paris derives its name) and in French are even sometimes called popelin or poupelin. (Catherine de' Medici was a 16th century Tuscan noblewoman who married King Henry II of France.) Profiteroles are typically filled with whipped cream and topped with chocolate glaze. My favourite version of profiteroles is filled with and coated with chocolate mousse and the added benefit is our gluten-free friends are not left out as they can still enjoy the chocolate mousse on its own.
These can be filled with lots of different flavoured creams such as coffee, caramel, mango, yuzu, Earl Grey, lemon, etc.
Author: Woo Wei-Duan
Recipe type: Dessert (Dolci)
Cuisine: Toscana
Serves: 8
Instructions
- When the choux pastry is cool, add ⅓ of the mousse to a pastry bag with a 1 cm nozzle on the end. Place in a cup and refrigerate for 1 hour. Place the tip of the pastry nozzle into the bottom of the choux pastry and squeeze in the mousse to fill it.
- When they are all filled, pour the remaining chocolate mousse over the top , ensuring they are entirely coated. Refrigerate until ready to eat. The pastry will soften when in contact with the mousse. The pastry should be soft but not soggy.
