Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 45 minutes
Cooking time: 25 minutes
Ingredients (serves 5):Method: 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