Mint-Chocolate Profiteroles
Mint and chocolate, a match made in heaven, come together in this classic dessert: profiteroles. In this case, the chocolate choux pastry is garnished with delightful mint whipped cream. A warm dark chocolate sauce coats the dessert. Easy to make just one bite of these tasty little pastries!
Ingredients
- 1 1/4 cups (310 ml) 35% whipping cream
- 3 tbsp sugar
- 1/3 cup (10 g) mint leaves
- 1/2 tsp gelatin
- 1 tbsp (15 ml) cold water
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) milk
- 3 tbsp unsalted butter
- 1 tsp sugar
- 1 pinch salt
- 1/2 cup (75 g) unbleached all-purpose flour
- 1 tbsp cocoa powder
- 3 eggs
- 5 oz (140 g) 70% dark chocolate, chopped
- 1/3 cup (75 ml) milk
- 1/4 cup (60 ml) 35% whipping cream
- 1 tbsp sugar
- 1 tbsp (15 ml) corn syrup
Instructions
- In a small pot over medium-high heat, bring ¾ cup (180 ml) of the cream to a boil with the sugar and mint leaves. Remove the pot from the heat. Cover and let infuse for 10 minutes.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Add the gelatin mixture to the pot and stir until completely dissolved. Add the remaining cream. Transfer into a bowl. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or overnight.
Mint and chocolate, a match made in heaven, come together in this classic dessert: profiteroles. In this case, the chocolate choux pastry is garnished with delightful mint whipped cream. A warm dark chocolate sauce coats the dessert. Easy to make just one bite of these tasty little pastries!