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Profiteroles

Profiteroles
  • toque
  • toque
  • toque
  • Preparation : 60 minutes
  • Cooking : 35 minutes (Thermostat 6-7 - 200°C)

Preparation

Prepare the choux pastry

  • In a saucepan, add the water, diced butter, salt and sugar.
  • Bring to the boil by stirring with a spatula and remove from the heat.
  • Pour in all of the flour in one go and stir briskly until the pastry forms a ball and comes away cleanly from the sides of the pan.
  • Add the first egg and stir until smooth. Then add the remaining three eggs, one after the other, until the dough the dough is smooth each time.
  • When the dough is firm but flexible, form small balls of dough the size of walnuts and place on the oven tray.
  • Cook in the oven for 20 minutes (mark 6-7 – 200°C), then 15 minutes (mark 5-6 – 170°C).
  • Bake until they feel crisp, light and puffy in the hand.
  • Leave them to cool on a wire rack.

Prepare the chocolate sauce

  • Melt the chocolate broken into pieces on a low heat in milk, then add butter.
  • To serve, open the choux parcels with scissors and fill them with a teaspoon of vanilla ice-cream.
  • Close them and place them, one by one, on a dish.
  • Cover with hot chocolate sauce and serve immediately.