Autumn profiteroles
Instructions
Whip the cream; work the chestnut cream with brandy and stir the cream gently stirring from bottom to top for not taking it apart.
Filled with the mixture prepared the Choux pastry using a pastry syringe and put them in a dish for cakes, forming a pyramid.
Melt the chocolate in a saucepan with the milk and butter, allow to cool and pour the cream over the cream puffs.
Put the profiteroles in refrigerator for at least 30 minutes before serving.
Ingredients and dosing for 4 persons
- 12 cream puffs ready
- 150 g of chocolate
- 10 cl of milk
- 20 cl of creme fraiche
- 150 g of butter
- 5 cl of brandy