Desserts
French
FrenchProfiteroles
Choux buns piled high with cream and chocolate sauce, in three tiers. Basic uses shop-bought profiterole shells, while Ultimate makes choux from scratch with a crackly craquelin and a proper ganache.
Vegetarian
Nut-free
Budget version
Ready-made choux buns, squirty cream and a melted-chocolate sauce.
Per serving£1.05
Total cost£4.20
Time20 min
Ingredients for 4
- 20 shop-bought choux buns , unfilled
- 250 ml aerosol whipped cream
- 150 g milk chocolate , broken up
- 50 ml milk
- 1 tbsp golden syrup
Method
- Make a small hole in the base of each choux bun and pipe in the whipped cream.
- Gently melt the milk chocolate with the milk and golden syrup in a bowl over simmering water until glossy.
- Pile the filled buns into a serving dish.
- Pour the warm chocolate sauce over the top and serve straight away.
Equipment
- heatproof bowl
- saucepan
The three ways, side by side
Budget
Ready-made choux buns, squirty cream and a melted-chocolate sauce.
Better
Homemade choux buns, vanilla Chantilly and a dark chocolate sauce.
Ultimate
Craquelin-topped choux, vanilla creme patissiere and a Grand Marnier ganache.
