Chocolate Profiteroles, 2011

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Credit: Rina Nurra

This pastry is perfect for a little snack. A choux pastry puff is generously coated with cocoa craquelin and filled with a milk chocolate cream with a kick of lime zest. A light glaze is the icing on these chocolate profiteroles. Serve them with a small pipette filled with caramel chocolate ganache for a wickedly indulgent version.

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Instructions

Step 1: Milk Chocolate cream

Whisk the sugar with the cornstarch and egg yolks in a bowl.

Combine the milk and whipping cream in a saucepan and bring to a boil. Pour one-third of the boiling milk and cream over the egg mixture and mix to combine. Return all of the mixture to the pan and cook for 2 minutes after it has returned to a boil.

This recipe was originally published in "My Best Christophe Adam" (Éditions Alain Ducasse). See all credits

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