Profiteroles of Love

Classic pastry cream:

- 500 ml of milk

- 100 g of sugar

- 45 g of corn starch

- 3 egg yolks (large)

- ½  vanilla pod

- 50 g of butter

Heat the milk with 1/3 of the sugar.

In a bowl, mix together the remaining sugar, egg yolks, and cornstarch. When the milk is lukewarm, dilute with a small amount of the egg-starch mixture. Once the milk boils, add the remaining egg-starch mixture and cook, stirring constantly with a whisk, until boiling again.

Remove from heat, let cool for a few minutes, and add the butter. Stir to melt until completely incorporated, then finish with a quick blender.

Chocolate pastry cream:

Divide the classic pastry cream recipe in half.

Melt 50g of the chocolate of your choice and add it to one of the two still hot halves.

Mix well.

Raspberry Pastry Cream

- 325 g frozen raspberries

- 90 g of sugar

- 25 g of corn starch

- 3 egg yolks

- 200 g of whipped cream

Mix together sugar, egg yolks and starch and set aside.

Cook the raspberries in a saucepan until they boil. Add the sugar, egg, and starch mixture and cook again until they boil again.

Pour everything into a bowl and let it cool completely. Once cooled, whip the cream and loosen it by mixing it, then fold in the whipped cream gently.

Choux pastry

- 150 g of all-purpose flour

- 100 g of butter

- 250 ml of water

- 4 large eggs

- 4 g of salt

- 10 g of sugar

Boil the water, butter, salt, and sugar. Gradually add the flour and stir until a smooth dough forms a ball in the pan. It should pull away from the sides of the pan. Remove from the heat and pour this mixture into a bowl.

Knead for a few minutes to cool the dough then add the eggs one by one, mixing for a few minutes between each addition.

Shape the dough as desired. Bake at 400 ° F.

Chocolate ganache

- 100 g of 35% cream

- 100 g of chocolate of your choice

- 20 g of butter

Boil the cream and pour it over the chocolate. Wait a few minutes and mix gently. Add the butter and mix gently until the cream is smooth.

On a plate, place the 3 profiteroles, each previously filled with a different pastry cream.

Pour the ganache on top and decorate as you wish...