PROFITEROLES AU CHOCOLAT
A classical French dessert always very well appreciated!
(It can be made with Vanilla custard or ice cream which is
the case in this recipe.)
For 4/6 personnes
Ingredients:
choux pastry
¼ litre water
100 grammes butter
150 grammes flour
4 eggs
salt
200 grammes of dark chocolate
vanilla ice cream
whipped cream
Preparation: Place the water and butter in a saucepan with a little bit of salt; heat slowly until the butter melts and then bring to a brisk boil.
Remove from heat and add the flour.
Put back on the stove and stir briskly for 5 minutes at a moderate heat so the water in the pastry will evaporate, and until the mixture forms a soft ball and doesn’t stick to the sides of the pan.
Remove from the heat and allow it to cool.
Add the eggs one by one, mixing it vigorously until the mixture is smooth and shiny.
Preheat the oven to 220 degrees Celsius (gas mark 6).
On a greased baking tray or one lined with baking paper, use a spoon or a pastry piping pouch to deposit equal amounts of pastry in round mounds leaving plenty of room in between each one.
Beat an egg yolk and brush it on the choux so they will turn golden.
Bake at 220° for about 25 minutes until golden and well puffed up.
Remove from the oven and let it cool .
Break the chocolate into small pieces and melt it in bain-marie/double boiler with some butter.
When the choux are cold, cut the tops off and fill the choux with vanilla ice cream; place them on a plate and top them off with the warm chocolate.
Add a bit of whipped cream.
Yum, yum!
Bon appétit!
Recipe in French
