Profiteroles

For 6 people

  • 150 gr. flour
  • 5 eggs
  • 1 egg yolk
  • 100 gr. butter + 20 gr.
  • 12.5 cl.de semi-skimmed milk
  • 12, 5 cl. water
  • 1 pinch of salt
     
  • For the cream:
  • 175 gr. bitter chocolate
  • 50 gr. butter
  • 25 cl. water
     
  • For filling:
  • 75 cl. vanilla ice

 

30mn.
30mn. 190°C.(th.6/7)/400-425 °F

 


 

 

  1. Prepare the choux pastry "see recipe lightning"
    On a plate of buttered oven.
    Flatten them slightly and then bask in the yolk.
     
  2. Cook the cabbage for 15 minutes. in the oven preheated to 190 ° C. (th.6 / 7)
    Lower the temperature to 150 ° C. (th.5) continue baking oven door ajar.
    Let cool.
     
  3. Prepare the cream:

    Melt the chocolate pieces in a dish on a water bath.
    Add butter a piece at the melted chocolate.
    Add 25 cl. water. Pour everything in a saucepan.
    Bring to a boil while continuing to rotate.
    Pour into a gravy boat and reserve warm.
     

  4. Incisa cabbage 2 / 3 of the height.
    Drop a ball of ice inside.
    Arrange the cabbage on hot plates so that the chocolate does not freeze.
    Serve by pouring hot chocolate on the cabbages.