Profitterol…che bontà!

Profitterol…che bontà!

Quando ho visto questo profitterol sulla pagina facebook di Iginio Massari sono andata in fibrillazione. Il profitterol è il mio dolce preferito e vedere quella glassa lucida come uno specchio mi ha fatto andare letteralmente fuori di testa al punto di cercare su quale dei sui libri Non solo Zucchero l’avesse pubblicata. Trovato il libro l’ho comprato subito, non l’ho neanche sfogliato, ma ho cercato subito la ricetta perchè ero troppo curiosa di vedere come era fatto. Quando leggo la ricetta molto tecnica e con una combinazione di zuccheri ad essere sincera sono rimasta molto perplessa, in quanto il mio primo pensiero era l’estrema dolcezza che quel dolce poteva avere. Poi ho pensato probabilmente è una ricetta tecnica e professionale per chi fa pasticceria in quanto quella quantità di zuccheri consente alla glassa del profitterol di restare morbida e lucida anche con il congelamento…morale della storia abbandonai l’idea di fare quella ricetta. Ma è rimasto un mio pensiero ricorrente…e così sabato mentre pensavo a quale dolce poter fare per il mio blog mi riappare di nuovo in mente l’immagine del profitterol di  Massari…non potevo di nuovo desistere alla tentazione di farlo e poi una ricetta va testata prima di trarre le conclusioni…bhè che dire mi sono letteralmente sbagliata!!! E’ venuto fuori un dolce da sballo, equilibrato nei sapori e nelle consistenze…giusto nella dolcezza, proprio quella dolcezza che mi aveva impedito di farlo…e poi la glassa lucida, uno specchio…giuro ne ho mangiato e fatti di profitterol ma questo non ha eguali.

Ricetta tratta dal libro Non Solo Zucchero 1 di Iginio Massari.

Ingredienti

Per la glassa profitterol
  • 100 g latte
  • 75 g di zucchero
  • 50 g glucosio (o zucchero invertito)
  • 50 g di fruttosio
  • 40 g di amido di riso
  • 25 g di cacao
  • 200 g di latte
  • 250 g di cioccolato fondente 70-75% (io ho usato il 70%)
  • 250 g di panna semimontata
  • 150 g di sciroppo di zucchero freddo a 30º Baumé (ottenuto portando a bollore 75 g di zucchero e 75 g di acqua).

Per la glassa, far bollire i primi quattro ingredienti della ricetta (latte, zucchero, glucosio e fruttosio). Setacciare il cacao con l’amido di riso. Versare il composto caldo lentamente sul cacao e l’amido di riso mescolando in continuazione con una frusta e facendo attenzione a non far formare dei grumi (nel caso passate il composto al setaccio). Bollire la seconda parte di latte ed aggiungerlo al composto precedente, continuando la cottura fino a quando il composto non si sarà addensato non appena inizia a bollire . Incorporare subito il cioccolato ed omogeneizzate con un minipimer, quando la crema raggiunge i 30° C aggiungere lo sciroppo freddo mixando sempre con il minipimer e facendo attenzione a non incorporare aria. Infine incorporare la panna semimontata.

Per i bigné
  • 100 g di burro
  • 150 g d’ acqua
  • 3 g di sale
  • 5 g di zucchero
  • 100 g di latte
  • 150 g di farina w 220
  • 240 g di uova intere (peso senza guscio)

In un pentolino, mettiamo il burro con l’acqua ed il latte; saliamo e zuccheriamo; portiamo a bollore, in modo da sciogliere completamente il burro. Appena inizia a bollire, uniamo la farina setacciata tutta d’un colpo; mescoliamo in modo da eliminare tutti gli eventuali grumi. Mettiamo il composto in planetaria e mescoliamo con la frusta K fino a che non avrà raggiunto la temperatura di 50° C, dopo di che uniamo, poco per voltale uova. Il composto deve assorbire completamente le uova, prima di aggiungerne delle altre. Una volta pronto, deve rimanere aggrappato al cucchiaio e, nel colare, deve formare un triangolo. Trasferiamo in una sac a poche munita di bocchetta liscia e formiamo i bignè su una teglia NON unta o coperta con un foglio di silicone, io ho utilizzato una teglia microforata con un tappetino di foresil della Pavoni. Cuocere in forno a 175°C per circa quaranta minuti fino a che non saranno dorati.

Per la crema chantilly alla vaniglia
  • 100 g di tuorli
  • 75 g di zucchero
  • 20 g di amido di riso
  • 250 g di latte
  • 1/2 bacca di vaniglia
  • 300 g di panna montata

In un pentolino far bollire il latte con la bacca di vaniglia. A parte mescolare con una frusta i tuorli con lo zucchero e l’amido di riso. Quando il latte va a bollire, filtrarlo ed incorporarlo bollente al composto. Continuare la cottura fino a quando la crema comincierá ad addensarsi. Mettere in un contenitore con pellicola a contatto e far raffreddare in frigo. Quando la crema si sarà raffreddata, prelevarne 300 g ed aggiungere 300 g di panna montata.

Per decorare
  • Panna montata

Assemblaggio del dolce
Riempire i bignè con la crema chantilly usando una sac a poche munita di beccuccio liscio con punta fine. Vi consiglio di prepare e farcire i bigné  con la crema il giorno prima e congelarli, vi faciliterà il lavoro con il glassaggio. Immergere i bignè ad uno ad uno nella glassa e posarli sul vassoio formando la classica forma del profitterol. Alla fine decorate con spuntoni di panna montata, io ho usato un beccuccio a fiore chiuso.
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    10 Comments

    1. laura
      19 Dicembre 2018 / 10:37

      ciao, con la crema chantilly quanti bigne’ hai riempito? Inoltre volevo chiederti, i bigne’ li hai passati congelati nella glassa? E quante ore prima di consumarli li hai usciti dal congelatore? grazie

      • Teresa
        Autore
        3 Gennaio 2019 / 11:26

        Con la crema ho riempito tutti i bignè della ricetta. I bignè farciti li ho congelati e poi glassati. Congelati non sei costretta ad assemblarli tutti ma puoi prepararci più di un profitterol. In genere prendo i bignè congelati e li glasso nel pomeriggio per la sera. Quindi un 4 ore sono più che sufficienti.

    2. LAURA
      19 Dicembre 2018 / 10:46

      il fruttosio posso sostituirlo con lo zucchero?grazie

      • Teresa
        Autore
        3 Gennaio 2019 / 11:23

        Ciao Laura, il fruttosio considera che è più dolce rispetto al saccarosio di circa il 20%/50% in più quindi penso che la sostituzione non sia proprio in pari misura. Ma lo puoi sostituire.
        Teresa

    3. laura
      19 Dicembre 2018 / 11:59

      quanti bignet ti sono venuti?grazie

      • Teresa
        Autore
        3 Gennaio 2019 / 11:19

        Dipende dalla dimensione che dressi con la sac a poche. Se fai dei bignè di circa 2/3 cm di diametro con queste quantità se non ricordo male sono venute circa 40 bignè.

    4. Tiziana
      23 Marzo 2019 / 16:24

      Non ho il glucosio e nn so dove trovarlo , come faccio?

      • Teresa
        Autore
        25 Marzo 2019 / 02:00

        Ciao Tiziana, guarda su internet lo dovresti trovare facilmente. Gli zuccheri della ricetta servono a non far indurire la copertura esterna con il freddo che rimane cremosa.

    5. Patrizia
      19 Aprile 2019 / 18:37

      Ciao, vorrei sapere se la glassa posso farla in anticipo e conservarla in frigo. Grazie

      • Teresa
        Autore
        29 Aprile 2019 / 16:42

        Ciao Patrizia, certo la puoi conservare in frigo ed al momento dell’uso la scaldi in microonde in modo da dargli la consistenza giusta per coprire i bignè. Mi raccomando con la temperatura quando la scaldi.

    6. 4 Giugno 2019 / 12:44

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