Profiteroles with Chocolate Sauce

Ingredients

• 125 ml water
• 50 g butter
• Prise pinch of salt
• 75 g all-purpose flour (Type 405)
• 2 large eggs
• 250 ml whipping cream (for filling)
• 1 TL powdered sugar (for cream)
• 100 g dark chocolate (min. 70%)
• 100 ml cream (for sauce)
• 1 EL sugar (for sauce)

Instructions

1. For the choux pastry, bring water, butter, and salt to a boil in a saucepan. Reduce heat and add the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the bottom of the pan.
2. Remove the pan from the heat and beat in the eggs one at a time until the dough is smooth and shiny.
3. Preheat the oven to 200°C (fan 180°C). Fill a piping bag with the dough and pipe small balls (approx. 3-4 cm diameter) onto a baking sheet lined with parchment paper.
4. Bake the profiteroles for about 20-25 minutes until golden brown and puffed. Turn off the oven and let the profiteroles dry for another 5 minutes with the door slightly ajar. Let cool.
5. For the filling, whip the whipping cream with the powdered sugar until stiff. Cut the cooled profiteroles open sideways or make a small hole in the bottom and fill with the cream.
6. For the chocolate sauce, melt the dark chocolate, cream, and sugar in a small saucepan over low heat and stir until smooth.
7. Arrange the filled profiteroles on plates and generously drizzle with the warm chocolate sauce.

Nutrition