City of Love : Profiteroles #LOVEONTOP

For cookie crust: In a bowl cream softened butter with sugar. Once fluffy add the flour and cornflour and mix until a soft dough like texture forms. Then add few drops of food color and mix again. Then refrigerate for about 10 mins. After that take the dough out of the refrigerator and roll the dough 2cm. Then cut on the desired shapes with a cookie cutter. And set aside.

For the choux pastry: Preheat the oven on 220°C with fan on.In a saucepan add water, butter, salt and sugar. Let the butter melt and simmer. Once it starts simmering take the saucepan off the flame and add the flour. Keep stirring and then again mix the dough on a low heat until the dough no longer sticks the pan and fumes occur. Take it off the flame again. Let it cool a little for 7-8 mins then add the 4 eggs stirring one at a time. The dough should be sticky like paste. Add in the piping bag and pipe on a lined baking tray.

Place the cookie dough on the choux pastry. And bake on 220°C for 20 minutes.

For chocolate pastry cream: Add milk in a saucepan and let it simmer. Meanwhile, whisk sugar and egg yolks in a bowl until pale. Then add cornstarch and mix well. Add 1/3rd of the hot milk to the egg yolk mixture and mix well. Add the mixture to the milk and keep stirring until it becomes thick. Add the chocolates to the mixture and mix well. Our pastry cream is ready to be used.