Profiteroles with Chocolate Sauce
1 quantity choux pastry
1 cup cream, whipped and lightly sweetened butter for greasing
Creamy Chocolate Sauce:
3/4 cup milk
200g dark chocolate
2 tablespoons sugar
2 teaspoons cornflour
a pinch salt
extra cold milk
30g unsalted butter
1/2 teaspoon vanilla essence
Preheat the oven to 200°C. To form puffs, use a pastry bag and plain tube. Hold the bag directly over a greased tray and pipe small high mounds, leaving space for spreading. Alternatively, use a spoon to make well-shaped mounds of pastry on the tray. The mounds should be about 3cm in diameter. There should be about 16 mounds. Bake in oven for 20 minutes, then reduce to moderately hot 190°C and bake until golden brown and crisp, about 10 minutes longer. If necessary, slit puffs with tip of a sharp knife and let 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 creamy chocolate sauce.
Creamy 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 milk and stir into the chocolate mixture. Cook for 5 minutes, stirring until thickened. Remove from the heat and add the butter and vanilla.
Serves 6.
Recipe by Margaret Fulton From “The Margaret Fulton Cookbook“