From the demo: ArtBites: French Cuisine
Courtesy of Maite Gomez-Rejon, Owner ArtBites
Serves 6
For the crème Chantilly:
2 cups heavy whipping cream
2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
In a large mixing bowl beat the heavy cream, sugar and vanilla extract together on high speed until soft peaks form in the mixture. Set aside.
For the chocolate sauce:
1 ½ cups heavy cream
12 ounces semisweet chocolate chips
1 ½ teaspoons vanilla extract
Put the heavy cream in a saucepan and bring to a boil. Remove from heat, add the chocolate and whisk until well combined. Whisk in the vanilla extract and set aside.
For the profiteroles (18 profiteroles):
1. Using a serrated knife cut the top off of each profiterole and set aside.
2. Fill a pastry bag with the whipped cream and fill each profiterole. Place the top back on and drizzle with chocolate sauce.�
3. Serve about 3 per person.
Purchase items in BOLD in-store at Surfas or online at Culinary District!