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For the crisp dough:
I’ve been dreaming of doing it again for so long! With my cooking blog, I don’t even look for an excuse to make good food at home anymore. It is almost a duty! Joking aside, I am a real fan of the profiteroles, with the sublime chocolate sauce, fresh cabbage and vanilla ice cream. A mix of textures and flavors, it’s an explosion on your plate, especially when the profiteroles are accompanied by toasted almonds and a sauce boat of hot chocolate…
Recipe for profiteroles:
Half a recipe for choux pastry (recipe HERE, with half the ingredients)
Crunchy dough:
- 115g brown sugar
- 115g of flour
- 120g of soft butter at room temperature
Vanilla ice cream (home recipe HERE)
Chocolate sauce:
- 115g of dark chocolate (not too strong or it will mask the vanilla of the ice cream)
- 30g of full cream
- 65g of hot water
Toasted slivered almonds
For the crisp dough:
Put the flour and brown sugar in a large bowl.
Add the butter at room temperature.
Knead the whole until perfect incorporation of the butter.
Spread the dough as thinly as possible between two sheets of parchment paper. Transfer to a baking sheet and chill.
Prepare the choux pastry as I explain HERE with only half the ingredients. You can also choose to make the whole recipe to make the other half in a chouquette version! With the piping bag (8mm tip) form your choux.
Cut the dough with a small circle of 2 or 3 cm in diameter.
Place the crunchy dough on each cabbage.
Bake at 190°C for 15 to 20 minutes. They should be well puffed up and golden brown.
Prepare your chocolate sauce: put the dark chocolate with the whole liquid cream in the microwave for 1 minute or in a bain-marie.
Melt the chocolate well.
Gradually add the hot water while mixing.
The sauce becomes lumpy and then magically becomes very smooth and shiny: it is ready!
Open your choux in half and top them with a scoop of vanilla ice cream. I made it from scratch with the recipe I give you THERE.
Allow 3 cabbages per person.
At the last moment, pour the still hot chocolate sauce and sprinkle with the toasted almonds. Serve without delay with the chocolate sauce for the most gourmands !
