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Chocolate profiteroles

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 45 minutes
Cooking time: 25 minutes
Ingredients (serves 5):


Prepare the choux pastry: bring the water, milk, butter and salt to the boil.

Take off the heat and add all the cornflour in one go, stirring vigorously with a wooden spoon until a smooth paste is formed that comes away from the side of the pan.

Return the mixture to a low heat then add the eggs one by one. Stir well before adding the next egg.

Place blobs of the choux paste on a greased baking sheet using a piping bag. Cook for 25 minutes in the oven at 200°C (Gas Mark 6-7). Leave to cool in the oven once you've turned it off.

Meanwhile, whip the crème fraîche with the sugars then chill.

Prepare the chocolate sauce: melt the chocolate with the milk in a bain-marie. Remove from heat, add and whip the chopped butter. Set to one side.

Once cooled, fill the choux buns with vanilla ice-cream, then arrange them into a pyramid on a plate.

Pour hot chocolate sauce over and decorate with Chantilly cream and coloured sprinkles

Serve immediately!

User comments

another free recipe every day

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