Chocolate Profiteroles

Profiteroles au Chocolat


Make a choux paste as in foregoing recipe and force it out from the bag on to a dry baking tin in shapes about the size of a small button mushroom, brush over with whole beaten up egg and put them into a moderate oven to bake for twenty-five to thirty minutes. When cooked make a small hole with a little knife in the under part of the choux, and by means of a forcing bag with a small plain pipe fill each with pastry custard or with very stiffly whipped and sweetened cream, then arrange these one above the other in a pile on the dish on which they are to be served, and when about to serve pour over them a good chocolate sauce. These may be served hot or cold for a dinner or luncheon sweet, and for any cold collation.