Profiterole

Profiteroles filled with Chantilly cream and covered with chocolate syrup!

The perfect desert after a heavy meal.Easy to make and always better that the ones we get at the store,yes indeed.

Light and fresh….

The chocolate syrup made from scratch is nice and thick,so good… Don’t be afraid to try something new! 

• Ingredients
• 1 cup water
• ½ cup butter
• 1 cup flour
• Salt
• 4 eggs

In a saucepan place water and butter.

Cook on medium heat until butter dissolves.

Remove from heat and add flour all at once, stirring with a wooden spoon until you have a nice shiny ball.

To this mixture add the eggs one at a time and with a hand mixer mix well after each addition

In a cookie sheet put parchment paper and with a spoon place the mixture making little balls.

Bake at 325 for 15-20 minutes. You can make this step the day before.

Chantilly cream

1 cup heavy whipping cream, 1/2 cup icing sugar or confectioner’s sugar, 2 tsp vanilla, beat with mixer until nice and stiff.

Chocolate syrup

• Ingredients
• 8 oz plain chocolate broken into pieces
• 8 fl oz water
• 3 ½ oz unsalted butter, cut into pieces
• 1 tbsp Brandy or liqueur of your choice

Stir the chocolate, water and liqueur of your choice together in a saucepan over a low heat, until the chocolate melts and it is nice and smooth. Remove from heat and gradually stir in the butter until it melts and the sauce is glossy. You can serve hot or cold.

Cut your profiteroles but not all the way through and fill with Chantilly cream.

Place 4 profiteroles in a fancy crystal glass and pour chocolate syrup to cover them.

Top with some whip cream and add a cherry on top…fabulous!