Chocolate Profiteroles, 2011
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.
Milk Chocolate cream
- 1 lime zest
- 17 2/3 ounces Cœur de caramélia 36% Valrhona® milk chocolate (500 g)
- Edible gold powder
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests