Food and Travel Magazine | Chocolate and vanilla profiteroles

Food and Travel Magazine | Chocolate and vanilla profiteroles

foodandtravel.com

Chocolate and vanilla profiteroles

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Ingredients

  • 250g choux pastry with 1⁄2 sheet frozen craquelin (see recipe, linked below)
  • 300g good-quality vanilla ice cream
  • 170g good-quality 65-70% cocoa dark chocolate, chopped into small pieces
  • 200g whole milk
  • Chantilly cream (optional; see recipe, linked below)
  • 20g flaked almonds, toasted

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