Name: Lioneses (Profiteroles)
Yield: 4 servings
Ingredients: 5 cooked eggs; 2 egg whites; 250 g all-purpose flour; 250 ml water; 175 g lard (or butter). the traditional ones are made with lard; salt; Stuffing and coating; 400 g 35% cream; 400 g truffle (must be made the day before and left to rest in the refrigerator until the next day); 500 g coating chocolate; sugar; powdered sugar

Lioneses (Profiteroles)

Light and hollow profiteroles with a crisp exterior and tender interior, made with whole eggs and egg whites to achieve a perfect result.

Ingredients

Servings:

Ingredients

5 cooked eggs
2 egg whites
250 gall-purpose flour
250 mlwater
175 glard (or butter). the traditional ones are made with lard
salt
Stuffing and coating
400 g35% cream
400 gtruffle (must be made the day before and left to rest in the refrigerator until the next day)
500 gcoating chocolate
sugar
powdered sugar

Nutritional Information

Per Serving (Approx.)

Calories

1932 kcal

Protein

47 g

Fat

132 g

Carbohydrates

146 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Chocolate Coating

Attention: The cream puffs that we want to coat with chocolate Should NOT BE CUT in half. First, we'll coat only the top side of each cream puff with chocolate (do not submerge the entire piece).
Melt the couverture chocolate in a double boiler, maintaining the water at a hot temperature but without letting it boil. Once completely melted, turn off the heat, but leave the container with the chocolate in the double boiler to keep it melted.
Take the cream puffs that you want to coat with chocolate by their base and dip the top part into the melted chocolate. Let them sit for a moment to allow the chocolate to slightly harden.
Once coated to your liking, place them in the freezer for about 10-15 minutes so that you can cut them without difficulty later.
To fill them, slice the cream puffs in half with a serrated knife, but do not cut all the way through to keep the two halves connected.
Fill them with Truffle using a pastry bag. To make the truffle, refer to the Chocolate chapter. You can also fill them with Cream; to make the pastry cream, refer to the Dairy chapter.

Recommendations & Tricks

To ensure that the dough has the appropriate texture, add the eggs one by one while stirring constantly until the dough is homogeneous and glossy.
When you bring the water and flour mixture to a boil, stir rapidly to prevent lumps from forming, and ensure that the water is completely absorbed before adding the eggs.
If you want to store the profiteroles for later, keep them unfilled in an airtight container in the freezer and fill them just before serving to maintain their crispy texture.