How to make chocolate profiteroles and master choux pastry! I remember staying in an old Irish guesthouse when I was growing up where a dessert trolley was rolled around the dining room after dinner and you could pick a dessert of your choice. I could never resist creamy profiteroles smothered in a warm thick chocolate sauce.

Ingredients:

For the Choux Pastry:
60g salted butter
80g plain flour, sifted
3 large eggs
130ml water

For the Chantilly Cream:
200ml whipping cream
2 tbsp icing sugar
1 tbsp vanilla extract

For the Chocolate Sauce
60ml single cream
30g caster sugar
50g dark chocolate (70% cocoa solids), finely chopped

Get the full method here: [ Ссылка ]

Subscribe to my channel: [ Ссылка ]
Follow me on Twitter: [ Ссылка ]
Like my Facebook page: [ Ссылка ]
Follow me on Instagram: [ Ссылка ]
Follow me on Pinterest: [ Ссылка ]

Shop for my Kitchen Equipment Essentials: [ Ссылка ]
Check out my cookbooks: [ Ссылка ]

свернуть