Profiteroles with Cream and Chopped Cashew Nuts
- For the choux pastry
- 50 grams butter
- 1 pinch salt
- 2 packets Vanilla sugar
- 180 grams Pastry flour
- 1 teaspoon Baking powder
- 4 eggs
- 2 tablespoons dark cocoa powder
For the choux pastry, bring 250 ml (approximately 1 cup) of water to a boil with the butter, salt and vanilla sugar. Pour in the flour all at once, add the cocoa and immediately stir vigorously over low heat until the dough forms a lump and comes away from the bottom of the pot. Place the dough in a bowl and add the eggs one at a time, combining thoroughly between each addition. Add the baking powder.
Pour the choux pastry into a pastry bag and pipe 20 walnut-sized mounds on a greased baking sheet.
Bake the cream puffs in a preheated oven at 200°C (approximately 400°F) for about 25 minutes. During the first 15 minutes of baking, do not open the oven for any reason, or else the puffs will collapse. Remove from the oven, cut the pastries in half and let cool.
Whip the cream with the stabilizer and vanilla sugar until stiff, then fold in the cashews. Pour the cream into a pastry bag with a star tip and pipe onto the lower halves of the puffs. Replace the top halves, dust with powdered sugar and serve.