Light Chocolate Profiteroles

📝 Ingredients

• 125 ml water
• 40 g unsalted butter
• 75 g plain flour
• 2 eggs
• 30 g caster sugar (5 g for the choux buns, 25 g for the filling)
• 1 pinch of salt
• 400 g fromage frais, 3% fat
• 1 tsp vanilla extract
• 80 g dark chocolate, 70 %
• 100 ml semi-skimmed milk

🍴 Utensils

• Saucepan
• Wooden spatula
• Mixing bowl
• Piping bag
• Baking tray + baking paper
• Whisk

📖 Steps

1. Preheat the oven to 200 °C (conventional, not fan). In a saucepan, heat the water over a medium heat with the butter cut into pieces, 5 g of sugar and the salt. Only bring to the boil once the butter has completely melted, then take off the heat.
2. Immediately tip in all the flour at once and beat vigorously with a spatula until you have a smooth dough. Return to a medium heat for 1 to 2 min, stirring, to dry it out: it will come away from the sides, form a ball and leave a thin film on the bottom.
3. Transfer the dough to a mixing bowl and leave to cool for 3 min. Beat the eggs and add them in 3 or 4 stages, mixing well after each addition. The dough is ready when it is smooth and glossy and falls from the spatula in a V shape.
4. Using the piping bag, pipe 18 small mounds 3 cm in diameter onto the baking tray lined with baking paper, spacing them 4 cm apart. Smooth the top of each bun with a wet finger so it puffs up evenly.
5. Bake for 10 min at 200 °C then 15 min at 180 °C, without ever opening the oven door, or the buns will collapse. They should be golden brown and light. Turn off the oven and leave them inside for 5 min with the door ajar, then cool them on a wire rack.
6. Make the filling: whisk the well-chilled fromage frais with the remaining 25 g of sugar and the vanilla extract for 1 min, until smooth and slightly airy. Keep in the fridge.
7. Just before serving, make the sauce: heat the milk until it just starts to simmer, then off the heat pour it over the chocolate broken into pieces, wait 1 min and stir gently until smooth and glossy.
8. Cut the buns two-thirds of the way up, fill each with a generous spoonful of vanilla fromage frais and replace the tops. Arrange 3 buns per plate, pour over the warm chocolate sauce and serve immediately.