The Agrisicilia team
Ingredients
24 beignets ready
250 g di panna fresca per dolci
80 g of icing sugar
3 tablespoons of Agrisicilia pistachio spreadable cream
Ganache
250 g of fresh cream for desserts
220 g of dark chocolate
1 teaspoon of glucose
The Profiteroles?
A dessert that knows no rejection, everyone likes them and they are super versatile since they can be filled and glazed with the creams you like most!
How many times have we run into a fight to the last profiteroles?
A dessert that gives great satisfaction to the palate and with a really simple preparation.
The food blogger Antonella Audino has prepared this recipe, using our Pistachio spreadable cream, which will give an extra touch to our profiteroles
Instructions
1. Make a hole in the puff base
2. Whip the cold cream with the icing sugar in a bowl, when well whipped add the spreadable cream and mix the pistachio spreadable cream with a spatula
3. Put the cream in the piping bag and fill the cream puffs
Ganache preparation
1. Chop the dark chocolate, place it in a bowl and pour over the hot cream and mix until all the chocolate melts, add a teaspoon of glucose which has the sole purpose of giving shine to the ganache and let it cool
2. Dip the filled cream puff in the ganache and then place it directly on the serving plate and decorate with chopped pistachios
3. Store in the fridge
Final result
