Cocoa profiteroles with sour cream white chocolate filling

Preheat oven to 375° F/ 190° C. Line 2 large baking pans with parchment paper.
Combine cocoa and all-purpose flour and sift them through a sieve.
Place water and butter in a small saucepan over medium heat and bring them to a simmer. Remove from the heat and add the dry mixture. Whisk vigorously with a spoon until smooth. Set aside to cool for 10 minutes.
Gradually add the eggs, whisking well after each addition until completely absorbed in the pastry.
Transfer the pastry into a piping bag and pipe round profiteroles onto the prepared baking sheets.
Bake for about 25 minutes or until well puffed and slightly golden on top. Remove from the oven and prick each profiterole with a toothpick to allow the steam going out.
Return to the oven for 2-3 more minutes until golden brown.
Transfer the profiteroles to a wire rack. Let them cool to room temperature before filling them.

In a large mixing bowl using an electric mixer beat sour cream and powdered sugar until thick and creamy. Gradually add the melted chocolate, beating continuously at a low speed. Alternatively you can use whisk first and a rubber spatula for the melted chocolate.
Transfer the prepared filling to the fridge for 30 minutes to thicken. You can use the time while the profiteroles are cooling. Alternatively you can place it in the freezer for 10-15 minutes.
Cut each profiterole horizontally with a sharp knife and fill them with the frosting, using a piping bag.

Combine milk and chocolate in a heatproof bowl. Place the bowl over a pan of simmering water and whisk continuously until the chocolate is melted completely and the mixture becomes homogeneous. Spoon the topping over the filled profiteroles.

For more recipes visit: daniscookings.comFollow @daniscookings in Instagram