Chocolat Veg CD DP French 65mins
4 Cold Vegetarian Dessert Pudding
the choux buns
A pinch of Salt
2 Eggs, beaten
the chocolate sauce
2-3 tbsp Water
1. Preheat the
oven to 220C, 425F, Gas Mark 7 and lightly oil 2-3baking sheets. Place the
water, salt and butter into a medium saucepan, heat slowly until the butter
melts, then bring to the boil.
2. Remove from the
heat and add the flour all in one go and mix well.
3. Return to a
medium heat and continue to mix briskly until the mixture forms a solid ball and
leaves the sides of the pan.
4. Remove from the
heat and allow to cool slightly.
5. Add the eggs a
little at a time, beating well to incorporate the egg thoroughly then continue
to beat until the mixture forms a stiff, smooth shiny dough.
6. Drop spoonfuls
of the pastry onto the baking sheets (16-20 in all) spaced well apart then bake
at for about 20 minutes or until golden and well puffed. If you prefer you can
7. Once cooked,
remove from the oven and make a small slit in the side of each and cool on a
8. Whip the cream
until quite stiff. then slit the puffs in half near the base and fill with the
cream. Pile in a pyramid on a shallow serving platter and refrigerate until
ready to serve.
9. When ready to
serve, break the chocolate into small pieces and place in a small
heatproof bowl together with the butter and water.
10. Place the bowl
over a pan of simmering water and heat, stirring, until the chocolate has melted
and all the ingredients are well combined.
11. To serve -
drizzle the chocolate sauce over the profiteroles and serve immediately.
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