Recipe Gilded chocolate profiteroles : Practical and Delicious

Recipe Gilded chocolate profiteroles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Gilded chocolate profiteroles. You are currently reading Recipe Gilded chocolate profiteroles : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Gilded chocolate profiteroles requires 2h 35m, cook 45m and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Master the art of light-as-air choux pastry to create these decadent profiteroles.

Ingredients:

8 Ingredients

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  150g unsalted butter, chopped
  
  
  


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  3/4 cup (110g) plain flour, sifted
  
  
  


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  4 eggs, beaten
  
  
  


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  100g good-quality dark chocolate, roughly chopped
  
  
  


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  200ml thickened cream
  
  
  


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  1 tbsp icing sugar, sifted
  
  
  


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  1/2 tsp vanilla bean paste*
  
  
  


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  Edible gold leaf* (optional), to decorate
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Grease two large baking trays and line with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Melt 100g butter with 1 cup (250ml) water in a pan over low heat. Add flour and stir with a wooden spoon until mixture is smooth and comes away from sides of the pan. Remove from heat, add eggs gradually and beat until well combined.
  
  
  


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  Step 3
  
  
  
  
  In batches, spoon mix into a piping bag with a round nozzle. Pipe walnut-sized balls onto trays. Bake for 30 minutes, then use a sharp knife to make a small slit in each profi terole. Turn off heat, then return trays to switched-off oven for 15 minutes with door slightly ajar. Remove and cool completely.
  
  
  


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  Step 4
  
  
  
  
  Place chocolate, remaining butter and 1/3 cup (80ml) water in a pan over low heat. Stir until melted and glossy, then cool. Whip cream with icing sugar and vanilla, then use a clean piping bag to pipe into slits in profi teroles. Serve 3 or 4 per person, drizzled with chocolate sauce and garnished with gold leaf, if desired.
  
  
  

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