Description
Deliciously airy profiteroles filled with silky vanilla cream and drizzled with rich chocolate sauce.
Ingrédients
ÉCHELLE
- 125 g water
- 60 g unsalted butter
- 1 pinch salt
- 10 g sugar
- 75 g all-purpose flour
- 2 medium eggs
- 250 g whole milk
- 50 g sugar (for vanilla cream)
- 25 g cornstarch
- 2 egg yolks
- 1 vanilla bean (or 1 tsp vanilla extract)
- 120 g dark chocolate
- 100 g heavy cream
- 20 g powdered sugar
- Fresh mint leaves (optional)
Préparation
- In a saucepan, combine water, butter in pieces, salt, and sugar. Heat until boiling.
- Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms.
- Return to low heat for 1 minute to dry out the dough, then add eggs one at a time, mixing vigorously.
- Preheat the oven to 180°C (350°F). Pipe small mounds of dough onto a baking sheet and bake for 25 minutes without opening the oven.
- For the vanilla cream, heat milk with vanilla. Whisk egg yolks with sugar and cornstarch, mix, and thicken over low heat.
- Pierce the bottoms of the puffs and fill them with cream.
- For the chocolate sauce, heat cream and pour it over chopped chocolate, mixing until smooth.
- Arrange filled puffs on a plate, drizzle with warm chocolate sauce, dust with powdered sugar, and add mint. Enjoy!
Notes
These profiteroles are best served fresh, but you can bake the pastry ahead of time and fill them just before serving.
Nutrition
- Serving Size: 1 profiterole
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Mots clés: profiteroles, dessert, chocolate, vanilla cream, French pastry