Profiterole Surprise Cake

Ma tot alint spunand ca e tortul prea plin de lumanari la doar cei 32 de ani impliniti. Fie vorba intre noi, mai e loc suficient... iar daca nu e, facem tortul mai mare - musafirii nu se supara 😉

Plecand din start cu gandul ca voi pune multe, multe lumanari, am pastrat un decor simplu, iar in mijloc a venit surpriza: bile de profiterol cu ciocolata. In final, un tort simplu ca tehnica de preparare, insa migalos in ce priveste asamblarea.

Am facut un blat ca baza si bilele din acelasi aluat de choux-uri. Le-am umplut cu crema pasticcera amestecata cu ciocolata si le-am acoperit cu crema „diplomat” (care la randul ei e facuta din crema pasticcera si frisca), iar la urma a fost bezeaua coapta pe bain-marie.

Partea buna e ca toate elementele care compun tortul sunt cu reteta sigura, chiar daca cer rabdare pentru a le aduce in varianta finala. Da, chiar si aluatul de choux e simplu!

Am luat la randul meu retetele de pe niste bloguri, dupa ce am facut o selectia, si nu voi rescrie etapele si ingredientele, ci va trimit direct sa lecturati la sursa: choux-uri si crema pasticcera. Pentru choux-uri, nu recomand modificari in reteta, in schimb crema de patiserie, poate suferi mici ajustari la raportul dintre galbenusuri si faina/amidon, insa ce trebuie sa precizez este ca galbenusurile si amidonul in locul fainii duc la o textura mai fina, deci pledez pentru reteta atasata.

Ah... si sa nu uit... La multi ani mie! 😅

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English

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I'm pampering myself saying that the cake is too full of candles for my only 32 years old. Let's keep it between us, there is enough space ... if not, we can make a bigger cake - the guests wouldn't mind 😄

Starting from the beginning with the thought of putting many, many candles, I kept a simple decoration and the surprise comes in the middle: chocolate profiterole balls. Finally, a simple cake, as a cooking technique, but a scrupulousness in terms of assembling.

I cooked a base and profiterole balls using the same choux dough. I filled the balls with pasticcera cream mixed with chocolate and covered them with "diplomat" cream (which is also a mix between pasticcera cream and whipped cream), and afterall was the meringue cooked on bain-marie.

The good part is that all the steps for the cake have a safe recipe, even if they require patience to bring them in the final version. Yeah, even the choux dough is simple!

I took the recipe from some blogs, after making a selection, and I will not rewrite the steps and ingredients, but I will direct you to read from the source: choux and pasticcera cream. For choux, I don't recommend any changes to the recipe, but the pastry cream may suffer small adjustments to the ratio of yolks to flour / starch, but what I have to say is that yolks and starch instead of flour lead to a smoother texture, so I hold a brief for the attached recipe.

Ah ... and to not forget ... Happy Birthday to me! 😅