Profiteroles with chocolate (2)
Instructions
Pour into a small saucepan the milk and half a glass of water, 50 g of butter.
Put on the fire and bring slowly to a boil.
Withdrawn, add 75 g of sifted flour and mix quickly so that no lumps are formed.
Put the pan back on the heat and don't quit, stirring, just until the dough comes off from the bottom and walls.
Allow to cool, add one egg at a time, adding the second if the first has not been absorbed.
Put the mixture into a pastry cloth pouch and formed sixteen piles on baking buttered and lightly floured.
Bake in preheated oven at 190 degrees for 15 minutes until the beignets are puffy and golden.
Set aside and let cool on a wire rack.
Meanwhile prepare the cover: in a saucepan over low heat melt in a little water, stir chopped chocolate and add the butter and sugar.
You have to get a thickish cream.
Set aside and let cool.
Stuffed fritters with cream.
Pyramid arrange on serving dish and above, starting from the top, pour flush chocolate sauce that must be distributed unevenly.
Ingredients and dosing for 4 persons
- For the dough:
- 100 g of flour
- 10 cl of milk
- 60 g of butter
- 2 eggs
- For the filling:
- 20 cl of whipped
- For coverage:
- 100 G = = Chocolate
- 50 g of sugar
- 30 g of butter