Chocolate Profiteroles

Ingredients

• 80 g Butter
• Salt
• 150 g flour
• 4 eggs
• 80 g dark chocolate couverture
• 200 ml whipping cream (at least 30% fat)
• a splash of rum
• 1 tbsp sugar
• 10 g coconut oil
• 1 tsp cinnamon
• ½ tsp cornstarch
• 150 ml whipping cream (at least 30% fat)
• 1 packet cream stabilizer
• 1 packet vanilla sugar
• 50 g white chocolate

Instructions

1. 1.

   Bring 250 ml water to a boil in a small saucepan, then remove from heat. Stir in the butter and a pinch of salt. Add the sifted flour to the water and stir over low heat until the dough separates from the pan edges and the bottom is coated with a white film.

2. 2.

   Take the dough off the heat and fold in the eggs one at a time. Whisk until smooth and let cool.

3. 3.

   Preheat the oven to 220°C (425°F) with both top and bottom heating. Line a baking sheet with parchment paper.

4. 4.

   Transfer the cooled dough into a piping bag fitted with a round tip and pipe walnut-sized mounds onto the parchment, spacing them apart.

5. 5.

   Bake in the preheated oven on the middle rack for 12–15 minutes, then remove and let cool.

6. 6.

   For the chocolate sauce, chop the couverture and melt it in the cream with rum, sugar, and coconut oil. Stir in cinnamon. Dissolve the cornstarch in one tablespoon of water and whisk into the hot chocolate mixture. Remove from heat and allow to cool while stirring occasionally.

7. 7.

   Beat the remaining cream with the stabilizer and vanilla sugar until stiff peaks form. Chop the white chocolate, melt it over a double boiler, let it cool slightly, then fold it into the whipped cream.

8. 8.

   Slice each profiterole in half horizontally without cutting all the way through, fill with the whipped cream mixture, arrange on plates, and drizzle with the chocolate sauce.