Profiteroles

Ingredients

• 150 g All-purpose flour
• 100 g Butter
• 250 ml Water
• 1 Prise Salt
• 4 große Large eggs
• 500 ml Heavy cream
• 50 g Powdered sugar
• 200 g Dark chocolate
• 100 ml Milk

Instructions

1. For the choux pastry, bring butter, water, and salt to a boil in a saucepan. Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the bottom of the pot.
2. Let the dough cool slightly, then beat in the eggs one by one until a smooth, shiny dough forms. Prepare a piping bag without a nozzle or with a large hole.
3. Fill the dough into a piping bag and pipe small mounds onto a baking sheet lined with parchment paper. Ensure there is enough space between the profiteroles, as they will expand.
4. Bake in a preheated oven at 200°C (390°F) for about 20-25 minutes, until golden brown. Do not open the oven door during baking. Afterward, turn off the oven and let the profiteroles dry for another 10 minutes with the oven door slightly ajar.
5. For the filling, whip the heavy cream with powdered sugar until stiff. Carefully slice open or pierce the cooled choux pastry balls and fill them with the cream.
6. For the chocolate sauce, roughly chop the dark chocolate and melt it with the milk in a saucepan over low heat. Stir until a smooth sauce forms.
7. Arrange the filled profiteroles on a serving platter and generously drizzle with the warm chocolate sauce. Serve immediately.

Nutrition