Profiteroles with chocolate and cream

Profiteroles with chocolate and cream

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Gourmet and cocoa-addicts, treat yourself! Because the profiteroles are too good ...


For choux pastry:

  • 50 g of butter
  • 1 pinch of salt
  • 2 bags of vanilla sugar
  • 180 g flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 2 tablespoons cocoa

For garnish :

  • 250 ml of liquid cream
  • 1 vanilla pod
  • 4 egg yolks
  • 100 g of sugar
  • 250 g of butter
  • 150 g chocolate pastry

More :

  • 50 g of bitter chocolate


Boil 250 ml of water, butter, salt and vanilla sugar.

Pour the flour at one time, add the cocoa and beat vigorously until the dough forms a ball and detaches from the wall.

Put the dough in a salad bowl and add an egg.

Stir vigorously to obtain a smooth paste.

Let cool a little before adding the other eggs one after the other.

Add the baking powder.

Fill a pastry bag with the dough and arrange the small pile, the size of a walnut, on a buttered baking sheet.

Cook the cabbages in a preheated oven at 200 ° C for 25 minutes.

At the end of the oven slightly incise the sprouts on the side so that the steam can escape.

Let cool.

Bring the cream to the boil with the vanilla bean split in half.

Remove from the fire and reserve.

Break the eggs by separating the whites from the yolks.

Whip the yolks with the sugar and gradually pour the cream without stirring.

Put back on the heat and allow to thicken without boiling.

Let cool.

Whip the butter warm, it must become creamy.

Then add the cream.

Melt the pastry chocolate in a bain-marie and mix with the cream.

Transfer the cream into a piping bag.

Cut out a hat in each cabbage and garnish with the cream.

Put the hats back on.

Melt the bitter chocolate in a bain-marie.

Sprinkle cabbages with this sauce and serve immediately.