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Apple Profiterole

Apple Profiterole

Apple Profiterole Recipe

When your sweet tooth is over, you will prepare a delicious profiterole that you can quickly prepare and serve. Moreover, with apples! The kitchen is waiting for you.

Ingredients for Profiterole with Apple Recipe

For the profiterole:

  • 2 apples
  • 1 packet of whole wheat biscuits
  • 1 cashew nut
  • 1 bowl of walnuts
  • 1/2 teaspoon of cinnamon
  • 1 grated orange peel

For the chocolate sauce:

  • 1 cup of water
  • 1/2 pack cream
  • 1 tablespoon of starch
  • 3 tablespoons of sugar
  • 1 tablespoon cocoa
  • 1/2 pack of dark chocolate (40 grams)
  • 2-3 tablespoons cold water

The Tip of the Apple Profiterole Recipe

I prepared this sauce because I had no milk at home. It was very nice. If you want to prepare the sauce with milk, you can review the chocolate sauce in the two-color pudding recipe.

How to Make Pseudo Profiterole with Apple Recipe?

Grate the apples and squeeze the juice well into a mixing bowl.
Pull the biscuit in the food processor and turn it into flour. In the same way, turn the walnuts and hazelnuts into flour. (You can also take a large shot according to your taste.)
Add the biscuits, walnuts and hazelnuts in the apples. Add the cinnamon and orange zest to start kneading.
If necessary, you can add extra crushed biscuits or oatmeal by pulling it from the robot and turning it into flour. (The rates may vary depending on the type of apple, juiciness – add in a controlled manner.)
Shape it as a ball with your hands and rest in the fridge.

For the chocolate sauce;

Put water, cream, flour, starch, sugar and cocoa in a small saucepan. Stirring constantly, stir until the eye becomes an eye.
After you take it from the stove, add the chocolate in it and let it melt in its heat. Then start whisking with the mixer.
Whisk for 3-4 minutes by adding ice-cold water little by little according to its consistency.
After the sauce is warmed and cooled well, pour it over the apple balls you take from the fridge and serve.

Enjoy your meal.

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