Tom Aikens chooses Chantilly cream to fill his profiteroles, while Paul Heathcote takes it a step further and flavours the cream with passion fruit pulp. The chocolate sauce for Geoffrey Smeddle’s recipe is a relatively simple combination of melted chocolate, water and sugar, or for an even more indulgent dessert, serve your profiteroles with this hot ganache recipe.
Profiteroles make a really simple show-off dessert, served with a rich chocolate sauce and maybe a scoop of vanilla ice cream. Once confident with this method, have a go at making Chocolate éclairs, or Martin Wishart’s Savoury choux buns.
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