- 65 ml milk
- 70 g plain flour
- 70 g butter
- 2 eggs
- half a teaspoon of salt
-400 gr double cream
- half a teaspoon vanilla extract
- 150 gr dark chocolate
Heat the oven at 180 degrees. Put a tray with water in the lowest part of the oven so that the oven produces steam.
Put the butter and the milk in a pan over low heat until the butter is melted. Add the flour and salt (all in one go) and beat well with a wooden spoon for 3 minutes. Take the pan off the heat and wait for 10 minutes so that the mixture cools down. Beat the eggs in (in little bits) and put the mixture into a pipping bag.
Pipe little blobs of the mixture on a tray covered with silicone. Push down any peaks by patting them carefully with a wet finger. Put the tray with the profiteroles into the oven and bake for 20 minutes.
When you take them out cut a little hole with a skewer or a tooth pick on the base of each profiterol and let them cool down on a rack.
Whip 275 gr of cream with the vanilla extract until you get a hard peak consistency. Put the mixture into a pipping bag and pipe the cream into each profiterol.
Finally, melt the remaining cream with the chocolate over a bain marie or in the microwave (check every 15 seconds). Pour the sauce over the profiteroles.
They are much easier to make than they seem.