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Ingredients:
FOR PÂTE À CHOUX:
- 230 ml of water
- 115 g of butter, cut into pieces
- pinch of salt
- 170 g flour
- 4 to 5 large eggs
FOR THE CHOCOLATE SAUCE:
- 120 ml sweet cream
- 255 g BAM dark chocolate
- 2 tablespoons coconut oil
Decoration:
Instructions:
To prepare the pâte à choux dough:
1
Set an oven rack in the middle and preheat the oven to 220°C. Line two baking trays with baking paper. Heat the water, salt and butter in a medium-sized saucepan or saucepan over a medium heat. When the butter has melted completely and the edges are bubbling, add the flour. Stir with a wooden spoon until the dough comes together, about 2 minutes over a moderate heat.
2
Transfer the mixture to a bowl and mix on medium speed for 3-5 minutes. Break the eggs into a small bowl and mix with a fork. Gradually add the beaten eggs to the mixture and stir until the mixture is completely mixed.
3
Spoon the mixture into the piping bag. Spread onto the prepared baking trays in mounds. Tap with a wet finger to flatten the tops. Bake until golden brown, about 20 minutes. Allow to cool while you prepare the chocolate sauce.
For the chocolate sauce:
1
Fill a medium saucepan with water and bring to the boil. Add the cream and chocolate to a medium bowl and place the bowl on top of the pot. Stir with a whisk until the chocolate is completely melted. Add the coconut oil and stir to combine the ingredients. Using a serrated knife, cut the dough in half. Place a small scoop of ice cream or any other filling such as BAM vanilla cream in the bottom of each half . Cover the filled half with the other half of the dough. Pour the chocolate sauce over the top.
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