Profiteroles au chocolat

Profiteroles au chocolat

Chocolate profiteroles

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
16 x 5cm Basic profiteroles
125ml cream, whipped with 2 teaspoons icing sugar and a few drops of vanilla extract
or 190ml Crème pâtissière
icing sugar, sifted

Hot chocolate sauce

Quantity Ingredient
185g dark chocolate
6 tablespoons water
1 tablespoon rum or brandy, (optional)

Method

  1. Fill profiteroles with whipped cream or crème pâtissière. Pile them into a serving dish and sift a little icing sugar over the top.
  2. To make hot chocolate sauce, break chocolate into pieces and place in a heatproof bowl with water and rum or brandy, if using. Set bowl over a saucepan of simmering water and stir until chocolate melts. Cook for 1 minute longer, then pour into a heated jug and serve with profiteroles.

Variations

  • Chocolate profiteroles for afternoon tea: Fill profiteroles as described, then dip tops into chocolate glaze. Place on a wire rack to set. Omit chocolate sauce.
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