Ingredients (4 portions)

16 Pidy Profiteroles

For the crème pâtissière:

500 ml milk
4 egg yolks
125g caster sugar
50g cornstarch
pinch of vanilla sugar

For the chocolate sauce:

125g dark chocolate
100 ml milk
100 ml cream
80g icing sugar

Preparing the crème pâtissière

Mix the cornstarch with 0.1 litre (½ cup) of milk.

Mix the egg yolks in a bowl with the caster sugar, then slowly add the cornstarch/milk mixture a little at a time while continuing to whisk. 

Bring to the boil the remaining 0.4 l (2 cups) of milk with a pinch of vanilla sugar, remove from the heat, add the egg/sugar mixture and whisk together thoroughly.

Bring to the boil again for a few seconds while continuing to whisk then remove from the heat, cover and allow to cool

(or buy a pack of Patisserie Cream Powder from us).

Preparing the chocolate sauce

Heat the milk, cream and icing sugar together in a pan.

Remove from the heat and add the chocolate while stirring. When the chocolate has melted, pass the mixture through a sieve and keep it warm

(or buy a litre bottle of Callebaut Dark Belgian Chocolate Sauce from us).

Preparing the Profiteroles

Fill each profiterole through the base with crème pâtissière using a piping bag (make a hole in the profiterole base first, using a piping bag nozzle).

Coat each profiterole with chocolate sauce, and use the remainder to decorate the plate.