RECIPE: Chocolate Profiteroles!

How to make chocolate profiteroles and master choux pastry! I remember staying in an old Irish guesthouse when I was growing up where a dessert trolley was rolled around the dining room after dinner and you could pick a dessert of your choice. I could never resist creamy profiteroles smothered in a warm thick chocolate sauce.

Ingredients:

For the Choux Pastry:
60g salted butter
80g plain flour, sifted
3 large eggs
130ml water

For the Chantilly Cream:
200ml whipping cream
2 tbsp icing sugar
1 tbsp vanilla extract

For the Chocolate Sauce
60ml single cream
30g caster sugar
50g dark chocolate (70% cocoa solids), finely chopped

Get the full method here: https://donalskehan.com/recipes/classic-profiteroles/

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