The confinement is prolonged but it will not have escaped you, spring is here! In this difficult period, the chef Amandine Chaignot of the restaurant Pouliche offers you an ultra-gourmet recipe, chocolatey as you wish and which will certainly please the whole family: the inimitable profiteroles!
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Recipe for profiteroles by Amandine Chaignot
Ingredients:
For the cabbage :
1/2l of water
150g of butter
A good pinch of salt
A good pinch of sugar
250g of flour
6 medium eggs
For the cream :
200g of liquid cream
2g of vanilla
A large pinch of sugar
For the chocolate sauce :
140g of liquid cream
100g of Li Chu Weiss dark chocolate
For the finishing touch:
1 handful of caramelized hazelnuts
30g of Mahoé chocolate
Preparation:
- Boil water with sugar, salt and butter
- Bring the mixture to the boil and add the flour
- Start mixing with a whisk and continue with a spatula
- Work the mixture over the heat until it becomes homogeneous and the dough is smooth, shiny and comes away from the edges
- Remove from heat, add eggs one by one, until you have a nice beak
- Shape the puffs with a pastry bag
- Bake for 15/20min at 180°C (depending on the size of the choux)
- While the choux are cooking, melt the cream and chocolate
- Assemble the whole and dress
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Location
Filly
11 Rue d'Enghien
75010 Paris 10
Official website
www.poulicheparis.com
