Ingredients
Makes 4
Choux pastry
- 100 gm Butter
- 125 gm Milk
- 125 g m Water
- 5 gm Sugar
- Pinch Salt
- 150 gm Flour
- 4 Eggs
- Vanilla bean ice cream
- Icing sugar
Chocolate Sauce
- 100 gm Milk
- 20 gm Cream
- 125 gm Valrhona Chocolate
- 20 gm Butter
- 20 gm Honey
Method
Choux pastry
Pre heat the oven to 200 degrees.
Place water, milk and butter in a pot and boil, add flour, salt and sugar and and cook with a wooden spoon, cook out until the mixture comes away from the edge of the pot. Place in electric mixer with a paddle attachment, add eggs slowly one by one. Remove the mixture and place in a piping bag. Pipe each choux onto a round approximately 20gram each. Place profiteroles in the oven, turn down to 180 degrees to bake for 10 minutes, then turn the oven down to 160 for a further 10 mins or until dry.
Chocolate sauce
Place milk, cream and honey in a pot and boil. Place chocolate and butter in a bowl. When the liquid boils pour over chocolate and emulsify.
To serve
There are 3 choux per portion. Cut into the bottom of the choux bun 1/3 of the way up. Reheat the choux, Place 3 choux bottoms on plate and place a scoop on each choux. Sprinkle the top, with icing sugar and place on top of ice cream. Drizzle with chocolate sauce.
Find more Guillaume Brahimi's recipes :
Passionfruit souffle with vanilla anglaise (External link)
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