Profiteroles With Chocolate Sauce | Taste France Magazine

Ingredients

• 50.00 g Charentes-Poitou Butter PDO
• 50.00 ml Whole milk
• 50.00 ml Water
• 1.00 tsp Caster sugar
• 1.00 pinch Salt
• 100.00 g Plain flour
• 2.00 plus more if needed Eggs
• 250.00 ml Whipping cream
• 25.00 g Icing sugar
• Tahitian Vanilla
• 25.00 ml Water
• 25.00 g Caster sugar
• 120.00 ml Whipping cream
• 100.00 g (chopped) Dark Chocolate Cooking Bars