PROFITEROLES BENOÎT, HOT CHOCOLATE SAUCE

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Credit: Pierre Monetta
Ingredients (4 people)
  • 1 l vanilla ice cream

Pastry Cream

  • 1 l milk
  • 1 vanilla bean
  • 160 g egg yolks
  • 250 g sugar
  • 50 g flour
  • 60 g cornstarch
  • 150 g butter

Choux Pastry

  • 250 g water
  • 250 g milk
  • 225 g butter
  • 275 g flour
  • 375 g eggs
  • 1 egg yolk
  • Salt

Chocolate Sauce

  • 250 g milk
  • 250 g cream
  • 150 g sugar
  • 600 g bitter chocolate, 70 % cacao
  • 250 g heavy cream

Instructions

Step 2: Pastry Cream

Split the vanilla beans and scrape out the seeds. Place both the pod and the seeds in a pot with the milk, and heat together. Place the egg yolks in a mixing bowl, and beat with the sugar until light and fluffy. Add the flour and cornstarch, and whisk to combine. Whisk in the hot milk, then place the mixture back into the pot and bring to a boil. Cook for 3 minutes, whisking all the time. Pour the mixture into a pot, add the butter, and mix well to combine. Place plastic wrap on top, directly in contact with the mixture, and chill quickly. Place the mixture into a #2 pastry bag.

Step 3: Choux Pastry

Preheat the oven to 150 °C (th. 5). Combine the water and milk in a pot, add the butter and the salt, and then bring the liquid to a boil. Add the flour and mix in off the heat, then cook over a high heat until a thin layer clings to the bottom of the pot. Once the dough is smooth and shiny, place it into the bowl of the mixer, and beat at medium speed with the flat beater attachment. Add the eggs one by one, then place the mixture into a #10 piping bag n° 10.

Pipe choux on a lightly greased sheet, then brush them with egg yolk and bake for about 20 minutes. Once the choux have puffed up and are lightly golden brown, remove them from the pan and make a hole in the bottom of each one with a #2 tip. Set aside.