Profiteroles and chocolate sauce
Cream-filled choux puffs dusted with powdered sugar and served with cold chocolate sauce.
Ingredients
choux pastry (see choux pastry recipe)
Chantilly cream (see page 189)
1/2 pt (3 dl)
chocolate sauce (see page 186)
Instructions
1
Pipe shape
Pipe small cream puffs that are about half the size described earlier.
2
Fill
After baking, cut them open and fill with sweetened whipped heavy cream.
3
Plate
Sprinkle with powdered sugar, then neatly arrange on decorative paper doilies or flat silver platters.
4
Serve
Serve with a sauce boat of cold chocolate sauce.
