In pastry, fresh cream is often used. It gives lightness to the dessert and is easy to use !
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Directions Heat the fresh cream in a broad non-stick pan on a slow flame for 2 to 3 minutes.
Switch off the flame, add the chopped chocolate and mix well.
Allow it to cool completely, add the beaten whipped cream and vanilla essence and fold gently. Refrigerate it till use.
Put the choux pastry dough into the piping bag without the nozzle. Cut the tip using a scissor to get a large circle .
Pipe out the mixture on the baking tray lined with butter paper to make 8 portions of approx. 50mm. 2 inch diameter circle at regular intervals.
Bakeit in a pre-heated oven at 200°C for 15 minutes. Lower the temperature to 180°C and Baked it for more 15 minutes.
Allow it to cool completely.
Cut each profiteroles horizontally into two parts.
Pipe out the prepared chocolate - whipped cream mixture on the lower halve
Cover with the upper portion of the crust and drizzle melted chocolate evenly over it
Allow it to set at room temperature for 15 minutes
put some hazelnut chunks on top if you like it
