Pure indulgence. That is all.
1 quantity of choux pastry (click here)
300 ml cream
2 tablespoons caster sugar
Drop of vanilla extract
125g dark chocolate
½ cup cream
Cook pastry puffs according to recipe directions. Cool and set aside.
Beat cream, caster sugar and vanilla essence together until thick. Cut slits into profiterole pastries and pipe in cream.
Melt chocolate and cream in top of double boiler/saucepan over warm water.
Arrange profiteroles for serving and drizzle with chocolate sauce.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.