in the kitchen
Ingredients
- 1 batch choux pastry (from Eclair recipe)
- 400 ml double cream, whipped with 2 tsp icing sugar and vanilla
- For sauce: 200 g dark chocolate, 150 ml double cream, 20 g butter
Method
1
Pipe choux into walnut-sized rounds on a lined tray. Bake at 200 C for 20-22 minutes until golden. Cool on a wire rack.
2
Fill each puff through the base with vanilla Chantilly using a small star nozzle.
3
Make sauce: pour hot cream over chocolate and butter, stir smooth. Keep warm.
4
Stack profiteroles in a pyramid on serving plates and pour warm chocolate sauce over at the table.