At this time and you still have not chosen dessert, because here I leave you the recipe of profiteroles that you can have prepared in advance and only water them with molten hot chocolate at the time of serving. It is a dessert that provides many calories, so I advise you not to abuse them much.
Ingredients: 75 grams of flour, 125 milliliters of water, 35 grams of butter, 400 grams of whipping cream with 35% fat, 125 grams of chocolate with 60% cocoa, 2 eggs, 55 grams of sugar and a pinch of salt .
preparation: We sift the flour to aerate it and avoid lumps. We boil the water with the butter and salt, when it starts to boil, add the flour. We are working with a wooden spoon over the fire until a smooth paste is separated from the walls and bottom of the container. Remove the dough from the heat, pour it on a sulfurized paper and let it cool. Next, we put it in a bowl and we add the eggs one by one, not mixing the next one if the previous one has not been assimilated by the pasta. The resulting mass (called choux), which is the basis of profiteroles, should be thick but not fluid.
We put a sulfurized paper on a baking sheet and fill a pastry bag with the round mouth of choux dough and we have 1.5 or 2 cm diameter balls, a little separated between them; if we had peaks in the dough we can crush them with a teaspoon soaked with water. We cook them in the preheated oven at 220 ° C for 10 minutes, and then for another 5 to 10 minutes at 180 ° C with the oven slightly open.
When they are cold, we assemble the cream with the sugar and put it inside a sleeve with a small nozzle. We make a small incision at the base of the lionesses, introduce the sleeve nozzle and fill. We reserve them in the fridge. Finally, we melt the chocolate in a water bath or in the microwave with a little water. Cold profiteroles can be served with hot chocolate on top.
Note: we must open the oven door because the dough has a high percentage of humidity and steam accumulates and moistens the profiteroles that soften and do not rise.