Chocolate profiteroles

To prepare the custard cream

In a saucepan, bring the milk and vanilla to a boil and set it aside.

Mix the sugar, egg yolks and flour until they blend well. 

Cook until the mixture thickens, being careful not to let it burn at the bottom of the pan.

Cook for a further two minutes, then keep it aside.

Put the cream into a bowl and wrap it with cling film to prevent any layer formation. Allow to cool, then place in the fridge.

Once the cream turns cold, transfer it into a mixing bowl and whisk for 2 minutes to get a smooth texture. Then, fill it in a piping bag and store it in the chiller.

To make chocolate ganache

Take a saucepan, and pour milk and cream into it. Brint it to a boil.

In a mixing bowl add the chocolate pieces, and pour the boiling milk into it and whisk to get a smooth mixture.

To make bigne or pastry

Boil the water, milk and butter, then add sugar, salt and flour. With the help of a cooking spoon, mix them well. Then, cook the mixture on low heat for 2 minutes.

Place the dough in a mixing bowl and begin to whisk fast. Continue for about two minutes and then add the whole eggs, two at a time. Every time you add eggs, make sure to blend the mixture well.

Now, preheat the oven to 200 C. Meanwhile, transfer the choux paste into a piping bag with a plain nozzle and pipe of 2.5 cms blobs onto a baking tin. Making sure, they are firm.

Bake for about 15 minutes until golden in colour. Pierce each one to release the steam, then cool on a wire rack before filling.

Once all ingredients are ready, fill the bigne with the custard cream, then dip the bigne in the chocolate ganache. Repeat this for all the bigne. Keep it on a wire tray to remove the extra ganache, and then place it on a plate. For garnish add the whipped cream.

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