Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Choux pastry
Chocolate cream
Chocolate sauce
How it's done
Choux pastry
Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually stir in the eggs; the dough should be soft but not runny. Transfer the choux to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe approx. 24 walnut-sized blobs onto a baking tray lined with baking paper, ensuring they are well spaced out.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C (fan). Do not open the oven during baking! Then switch the oven off and leave the profiteroles to dry out for approx. 15 mins. with the door slightly ajar, remove from the oven, leave to cool on a rack.
Chocolate cream
Using the whisk on a mixer, beat the cream and cocoa powder until stiff. Fold in the chocolate. Transfer the cream to a piping bag with a smooth nozzle (approx. 6 mm in diameter). Using a wooden skewer, make a small hole in the base of each profiterole. Fill the profiteroles with the chocolate cream.
Chocolate sauce
Heat the cream in a pan. Remove the pan from the heat, add the chocolate, melt, stir until smooth. Dip the profiteroles in the chocolate sauce, allow the excess to drip off, place on the rack, chill for approx. 15 mins. Drizzle the remainder of the chocolate sauce over the top when serving.
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