Italian
Margherita Flatbread
A crisp, blistered flatbread with tomato, melting mozzarella and torn basil — pizza night without the…
Profiteroles
Light choux buns filled with cream and topped with chocolate sauce — an impressive French classic.
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30 minPrep🔥
30 minCook🍽️
6Serves📊
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Ingredients
- For choux: 75g butter, 100g flour, 200ml water, 3 eggs
- 300ml double cream, whipped
- For sauce: 150g dark chocolate, 100ml cream
Instructions
- Heat the water and butter until boiling, then beat in the flour off the heat until smooth.
- Cool slightly, then beat in the eggs one at a time to a glossy paste.
- Pipe small mounds onto a tray and bake at 200C for 20-25 minutes until puffed and golden.
- Cool, then split and fill with whipped cream.
- Melt the chocolate with cream and pour over.
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Tara’s tips
- Don't open the oven while the choux bakes or it deflates.
- Make a hole to let steam escape after baking.
Serving suggestions
- Pile up and drizzle with warm chocolate.
Storage & reheating
Best assembled fresh; unfilled buns keep a day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why did mine collapse?
The oven door was opened too early, or they were underbaked.
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