Profiteroles with chocolate sauce

Profiteroles with chocolate sauce

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity Choux pastry
1 cup cream, whipped and lightly sweetened

Chocolate sauce:

Quantity Ingredient
3/4 cup milk
200g dark chocolate
2 tablespoons sugar
2 teaspoons cornflour
A pinch salt
cold milk, extra
30g unsalted butter
1/2 teaspoon vanilla essence

Method

  1. Preheat the oven to 200°C. To form puffs, use a pastry bag and plain tube to shape the pastry. Hold the bag directly over a greased tray and pipe small high mounds, leaving space for spreading. Alternatively, use a spoon to make mounds of pastry about 3 cm in diameter. There should be about 16.
  2. Bake for 20 minutes, then reduce to 190°C and bake until golden brown and crisp, about 10 minutes longer. If necessary, slit puffs with tip of a sharp knife and stand in a warm oven for 10 minutes until centres are dry. Remove from oven and slit open slightly in order to scoop out any uncooked centre with a spoon. Just before serving, slit puffs open and fill with cream. Serve drizzled with chocolate sauce.
  3. Chocolate sauce: Heat the milk and chocolate over gently simmering water. When melted, beat until perfectly smooth. Combine the sugar, cornflour and salt, blend with a little extra milk and stir into the chocolate mixture. Cook for 5 minutes, stirring, until thickened. Remove from heat and add butter and vanilla.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again