Profiteroles au chocolat

Hello everyone,

I can't really say I miss my country too much, usually I find myself regretting it when I face the fact that things are better there, a feeling that I am having a lot in Indonesia. But one thing I really miss from my country is the food... I won't brag about French cuisine as I actually prefer cuisines from other countries usually, except on 3 accounts: breads and pastries, wines and desserts. And since I felt a bit nostalgic today I decided to cook myself a traditional French dessert called profiteroles au chocolat.

If you ever found some in supermarket and decided it was average at best, let me stop you right there. The original profiteroles au chocolat are supposed to be with vanilla ice cream and not some regular cream, in addition, the chocolate sauce on top is supposed to be hot; a dessert that cannot be prepared beforehand and sold in supermarket shelves. Instead of the counterfact factorized crap sold in supermarket, here is how to make the real stuff.

	Preparation: 20 mn	Cooking: 50 mn	Total time: 1 h 10 mn
	Difficulty: Average	Caloric intake: about  700 Kcal per portion	Price: Cheap

A hot and cold French dessert for those who wish to impress without too much hassle.

Ingredients:

For 4 people

250 ml water
150 g flour
50 g coconut oil (butter if you can)
3 eggs
1 pinch of salt
100 g dark chocolate
15 ml liquid cream (coconut milk if you don't have any)
vanilla ice cream

Preparation:

Step 3 

1. Preheat your oven at 210 °C convection mode and boil 250 ml of water with the coconut oil. 


2. When your water is boiling add the flour and mix until you obtain a ball. Keep cooking until the ball loses its stickiness.


3. Transfer the dough in a bowl and add an egg, mix until the egg is completely incorporated in the dough. Wait 5 mn and repeat the process for the 2 other eggs.





Step 5

4. Make 8-12 balls of dough and spread the on an oven tray before cooking them at mid height for 40 mn.


5. Once cooked, let your choux (that's the name for the balls) cool down a bit.





Step 7

6. In a pot cook your liquid cream but don't boil it and add the chocolate. Stir until the chocolate is all melted.


7. Open your choux and stuff them with the vanilla ice cream. Place them in a plate before pouring on top of them the hot chocolate sauce. Serve right away.

Variations:

The classic version is with vanilla ice cream but any ice cream could do the trick.
The choux can also be stuffed with cheese or other sweet or savory stuffing, sky is the limit.

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Enjoy!

Cooking daddy