PROFITEROLES

PROFITEROLES

PASTA CHOUX

Ingredients for 750 gr. of  dough

140 grms of flour  00

110 grms butter

5 eggs

125 ml milk

125 grms water

1 tsp sugar

1 tsp salt (or less)

500 ml fresh cream

In a sauce pan add in water, milk sugar and salt and butter and heat. When it gets to boiling temperature and in all of the flour and mix till smooth. Continue mixing for another 2 or 3 minutes till it drys out and can be removed from the  sauce pan.  Transfer to a bowel. Add the eggs one at a time, mixing each one well before adding the next.  When the dough is well mixed and flows evenly it is ready to be placed in the form that you wish and be baked.  Preheat oven to 180?C.

You can form small balls of dough of 4 to 5 cm in diameter placing them 5 cm one from the other on a baking tray lined with paper.  Bake for ca.7 minutes and then open the oven door a bit. Bake for another 13 minutes until golden colored.Whip up the cream and fill up a pastry pouch.  Use the pouch to fill up the bignets.

CHOCOLATE SAUCE

 Ingredients

250 gr. Of dark chocolate

250 gr. Of fresh cream    

Break up the chocolate into small pieces and melt it down in a bay marie.  Add in the fresh cream and blend constantly till boiling.  Turn off the heat and pour the melted chocolate over the bignets.