African Vanielje on Mar 09 2008 at 12:44 pm | Filed under: baking, chocolate, sweet kitchen, vkcb
These gorgeous little pastry creampuffs should be the size of a plum. Small enough to eat in one bite but big enough to have to stretch your jaws to get that one bite in!
First make the Choux pastry.
Once baked and cooled, pipe some sweetened Chantilly cream into the buns until the cream is bursting through the seams. For Chantilly cream whip your cream with a little icing sugar and vanielje essence, or some caster sugar infused with a vanielje bean.
Make some chocolate icing by melting 110g dark chocolate with 15 g of butter and 30 mls of water, or make a fondant icing:
Put
- 4 Tbspns Cocoa
- 25 g Caster Sugar
- 6 Tbspns water
into a saucepan and heat slowly to melt the sugar. Bring to the boil, remove from the heat and stir in
- 175g icing sugar
This sets quickly so use immediately. (add a splash of vanielje essence if you wish)
Dip in the chocolate icing and allow to set.
Eat quickly before somebody else does.
These are a personal favorite of mine and my boyfriends. I have made Pate a Choux< but never went and made profeterioles.Excellent.
Oh yes, yummy indeed! I love these little darlings…. way more than I should.
It really is too bad that the choux pastry is so easy to make!