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Profiteroles with Chocolate Sauce and Chantilly Cream
Classic French profiteroles (cream puffs) filled with light vanilla Chantilly cream and drizzled with a silky dark chocolate sauce. Perfect for a sophisticated dessert that looks impressive but is surprisingly easy to make.
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Cost Breakdown
Critical Success Points
- • Making the choux dough (steps 2‑5) – temperature and timing are crucial to achieve the right texture.
- • Baking without opening the oven early (step 7) to allow proper rise.
- • Melting chocolate over gentle heat (step 9) to avoid seizing.
Safety Warnings
- • Handle boiling milk and water with care to avoid burns.
- • Chocolate can become extremely hot; use oven mitts when removing the bowl.
- • Whisking cream can cause splatter – keep a towel nearby.
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