Cornish clotted cream profiteroles with dark chocolate sauce

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 6–8

Dietary
Vegetarian


111 Matt Tebbutt recipe templateBy Paul Ainsworth
From Saturday Kitchen

Ingredients

For the choux pastry

  • 50g/1¾oz unsalted butter, diced
  • 65g/2¼oz plain flour, sifted
  • pinch fine salt
  • 120g/4½oz free-range egg, beaten

For the dark chocolate sauce

  • 2 gelatine sheets
  • 140g/5oz caster sugar
  • 80g/3oz cocoa powder
  • 250g/9oz double cream
  • 40g/1½oz dark chocolate, broken into pieces
  • pinch sea salt

For the clotted cream chantilly

  • 50g/1¾oz clotted cream
  • 225g/8oz double cream
  • splash orange liqueur
  • 5g/¼oz icing sugar
  • ½ vanilla pod

To serve

  • 1 orange, zest only
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