Bongo / Profiterole
Bongo, also known as Profiterole, is an irresistible Italian dessert that combines delicate choux pastry with luscious cream filling. The pastry is made by piping dough into small puffs, which are then baked until golden and airy. The puffs are filled with rich vanilla pastry cream or whipped cream, and sometimes drizzled with chocolate sauce or dusted with powdered sugar.
These cream puffs, also known as "bigné" are a traditional Italian pastry, believed to have originated in the region of Lombardy in Northern Italy. This dessert item is loved in all of Italy and can be found in pasticcerie throughout the country.
Makes about 24 Bigné.
Ingredients
For the bigné
For the Chantilly cream
For the chocolate ganache
Preparation
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For the Bigné
Heat the water in a pan, add the butter and a pinch of salt. Bring to the boil.
When the butter has melted, sieve in the flour whisking very quickly until all the liquid has been absorbed and continue until you obtain a smooth mixture with no lumps. Continue to cook over a medium heat, beating until the mixture comes away from the bottom and sides of the pan and makes a sizzling noise. Turn the dough onto a damp work surface and flatten with the back of a spoon.
When the dough is lukewarm to cold, place it in a bowl and beat in the eggs, one at a time, using an electric whisk until the dough becomes smooth and shiny.
Prepare a buttered baking sheet. Place the dough in a piping bag with a plain nozzle, and pipe the mixture into small balls, eclairs or rings in lines across the baking sheet. Bake in an oven preheated to 200°C (390 F°) for about 15 minutes, then low the heat to 180° (355 F°) for about 20 minutes more.
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For the Chantilly cream
Pour the cream in a cold bowl and start to whip. When the cream gets harder, add half of the icing sugar, then the rest of the sugar and continue until the cream is stiff.
Pour the cream in a pastry bag with a smooth nozzle and fill the small balls.
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For the chocolate ganache
Chop the chocolate.
Put water and sugar in a pan and bring to the boiling, add the liquid cream and leave it boil shortly. Add half of the chocolate and whisk, add the other half chocolate and whisk until melted. Leave the pot on a side to cool 30-32° (86 to 89 F°).
When all balls are filled, deep each of them, for its half, in the chocolate cream and form your cake as a pyramid.