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Cornish clotted cream profiteroles with dark chocolate sauce

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Profiteroles are a proper crowdpleaser, and surprisingly easy to make yourself. Paul Ainsworth goes for clotted cream inside his, with a chocolate sauce.

Ingredients

For the choux pastry

  • 50²µ/1¾´Ç³ú unsalted butter, diced
  • 65²µ/2¼´Ç³ú plain flour, sifted
  • pinch fine salt
  • 120g/4½oz free-range egg, beaten

For the dark chocolate sauce

For the clotted cream chantilly

To serve