❄ BRIOCHE FLOCON AU CHOCOLAT ❄

Preheat the oven to 425°F (220°C).

In a saucepan, combine water, butter, and salt; bring to a boil.

Add flour to the boiling mixture and stir until a dough forms.

Remove from heat and let cool slightly; then add eggs one at a time, mixing well after each addition.

Spoon or pipe the dough onto a baking sheet lined with parchment paper.

Bake for 20-25 minutes until puffed and golden brown.

While the profiteroles bake, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.

Chop hazelnuts and set aside for garnish.

In a saucepan, heat milk and dark chocolate over low heat until melted and smooth.

In a bowl, mix cornstarch, sugar, and cocoa powder; gradually whisk into the chocolate mixture.

Cook until thickened, stirring constantly; remove from heat.

Once profiteroles are cool, slice them open and fill with whipped cream.

Drizzle chocolate sauce over filled profiteroles.

Sprinkle with chopped hazelnuts before serving.

Equipment Needed

Spice Level:

Allergens