Delicate choux pastries filled with Chantilly cream and caramel then topped with dark chocolate and a sprinkle of sea salt.
Profiteroles…Ever wondered how they make these little choux parcels of delight? You can find them on most dessert menus of restaurants and is always chosen by at least one of my kids for which they all want a piece and end up sharing.
I can now tell you they are so simple to make and can be a party centerpiece for any occasion or more importantly a dessert for the family, with spares because one bowl is not enough. Profiteroles are the base of the famous French show stopper; croquembouche and the choux pastry can be used for eclairs and beignets.
Profiteroles consist of just 4 simple steps, that’s right just 4 steps and then they are yours to share or hide and eat when no one is looking.
Just remember to wipe the little bit of chocolate from the edge of your lips before joining the family again.
For these profiteroles, I did update a classic recipe which usually consists of pastry cream or Chantilly cream and topped with chocolate sauce and filled with Chantilly cream and caramel sauce topped with melted dark chocolate with a sprinkle of sea salt.
Not too much of a change but a change that really lifts these little desserts to the next level. They were already fine as they were in the simple classic form but these have the marriage of flavour combinations in the dark chocolate, caramel, and salt, all accompanying the delicate and light airy choux pastry and sweet vanilla of the Chantilly cream.
I mean, how can anyone really turn down these small choux capsules of pure after dinner heaven.