Recipe: Profiteroles with chocolate sauce

Name: Profiteroles sauce chocolat
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: Elles constituent l'élément de base du « croquembouche » et du gâteau st Honoré.Pour une trentaine de profiteroles sauce chocolat :6 cl d'eau minérale6 cl de lait entier60 g de beurre extra1cuiller a café de sucre1/2 cuiller a café de sel75 g de farine tamisée3 oeufs(2+1pour la dorure)Sauce chocolat :200 g de bon chocolat noir + 65%15 cl de crème fleurette(30%)Au choix :crème pâtissière ou chantilly ou crème glacées.

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (51 reviews) Desserts

Prep 40 min

Cook 20 min

Total 1h

The name Profiterole would come from the term « profit » which meant: small gratuity. they were first small balls of bread dipped in soups then they were prepared from the XVIth century with choux pastry filled with various purees (game, fish etc) served with soups and creams

Ingredients

They constitute the basic element of the « croquembouche » and the St. Honoré cake.
For about thirty profiteroles with chocolate sauce:
6 cl of mineral water
6 cl of whole milk
60 g of extra butter
1 teaspoon of sugar
1/2 teaspoon of salt
75 g of sifted flour
3 eggs (2+1 for glazing)

Chocolate sauce:

200 g of good dark chocolate + 65%
15 cl of heavy cream (30%)

Optional:

pastry cream or whipped cream or ice cream.

Step-by-step directions

1- Preheat your oven to 200° (th 6-7)

2- In a saucepan pour the water, milk, salt, sugar and butter cut into squares and heat.

3- Then at boiling, add all at once the flour, stir with a spatula and mix vigorously on the fire for 1 to 2 minutes until the dough detaches from the edges then transfer to a bowl.

4- In this bowl add the 2 eggs one by one mixing until everything is well homogeneous.

5- Fill your piping bag fitted with a simple nozzle, then on a teflon plate or on cooking paper, pipe small spaced balls (pipe) then with a brush glaze them (glaze: egg yolk + water).

6- Cook for 12 minutes, then turn off the oven and leave them inside until completely cooled.
Preparation of the chocolate sauce

7- In a saucepan over double boiler, put 200 g of dark chocolate cut into squares, stir with a whisk and when it is barely melted, add 15 cl of liquid cream and 10 cl of mineral water (the addition of water helps preserve its beautiful ebony color without diminishing the magnificent aromas released by the chocolate) a small square of fresh butter and a pinch of ground cinnamon.
keep warm over Gibier Gouter Dessert au chocolat Glace