This dessert served at Bouillon Pigalle with small pastry puffs, vanilla ice cream and chocolate sauce, all absolutely delicious— to be reproduced without hesitation for your holiday desserts.
No need to introduce Bouillon Pigalle, the restaurant opened by Pierre Moussié that is chock-a-block full since it opened. Amidst eggs mayo, steak-fries, cauliflower gratins, leeks vinaigrette: profiteroles are the new big hit.
Pegged to the new book, “Chaud Bouillon”, recipes from Parisian bouillons published by Editions Marabout, it unveils the art of mounting home-made profiteroles. Quite an art
This dessert served at Bouillon Pigalle with small pastry puffs, vanilla ice cream and chocolate sauce, all absolutely delicious— to be reproduced without hesitation for your holiday desserts.
For 4 persons
Preparation: Puff pastry dough
In a pot, boil the water, butter and salt.
When the mixture starts boiling, mix for an instant to verify the butter is totally melted, then add the flour. Remove from the fire and mix immediately with a spatula until the doughs no longer exudes steam (this operation can last 5 to 10 min). At this stage, the preparation must form a ball, that detaches from the sides of the pot when you shake it.
While mixing, crush the dough on the sides of the pot, so that the heat dries out the dough.
Add an egg to the preparation, and mix until the dough is homogenous once more. Repeat the operation for the 2 eggs.
With the help of 2 teaspoons (or a pastry bag with tip), take a little pasty puff dough and create small nut-size stacks on a cooking plaque covered with sulfurized paper.
Mix an egg yolk and 1 tablespoon of water then baste the puffs with a brush.
Preheat the oven to 170°C. Bake the pastry puffs during 40 minutes (careful not to open the oven during the baking, if you do, the puffs will deflate) then allow the pastry puffs to cool down on a cooking plaque after coming out of the oven.
Chocolate sauce
Dice up the butter and the chocolate then place in a salad bowl.
Boil the water and incorporate with the chocolate and the butter
Mix until the texture is homogenous.
Presentation
Cut the puff pastries with a bread knife.
Make a ball of vanilla ice cream and place it inside the puff pastries previously cut.
Cover with chocolate sauce and sprinkle with crushed nuts.
Also discover the super-easy recipe for lemon meringue pie and the famous chocolate surprise by Cyril Lignac.
