Lili Barbery-Coulon’s recipe

The choux pastry (ingredients for 15 to 20 choux)

150 ml water, 65 g unsalted butter, ½ tsp. c. sugar, ½ tsp. c. of salt, 85 g of flour, 3 eggs.

Bring the water, salt, sugar and butter to a boil. Remove from heat and add all at once
flour. Form a paste then return to low heat to dry the paste for 5 minutes, stirring. When the dough adheres to the bottom of the pan, you can use a food processor to incorporate the previously beaten eggs, which you pour in three times. Otherwise, more sporty, we take the pan off the heat and add one egg after the other, stirring with a spatula
or a wooden spoon.

Then place the dough in a piping bag and place the equivalent of a large teaspoon per profiterole on a plate covered with a baking sheet. Ideally, let the dough rest in the refrigerator, on the baking sheet, at least 2 hours before baking. Bake for 35 minutes at 180°C (oven preheated to 190°C, non-circulating heat).

whipped cream

20 cl of very cold liquid cream, ½ sachet of vanilla sugar.

Whip the cream with the sugar until it is whipped. Book cool.

Chocolate

Melt 100 g of 60% or 70% cocoa couverture chocolate (60% will melt more easily) in a bain-marie, possibly adding a few drops of water to make it more liquid.

Mounting

Once the puffs have cooled, open them in half and fill them with 2 or 3 spoonfuls of very cold whipped cream. Drizzle with hot chocolate, serve immediately.