Chocolate profiteroles

Ingredient:

For the choux pastry:

. 150g flour
. 4 eggs
. 125g of butter
. 1 tablespoon sugar
. 1 pinch of salt
. 250 ml water

For the filling:

. vanilla ice cream
. 150g cooking chocolate
. 30g butter
. 150 ml of milk

Directions :

1. Prepare the puff pastry. Cut the butter into small pieces in a saucepan, add sugar, salt and 250 ml of water. Heat.

2. Add the flour, whisking off the heat. Give cook, stirring until the dough pulls away from the pan.

3. Remove pan from heat and add the eggs 1-1, beating with an electric mixer.

4. Put the dough in a piping bag fitted with a socket and make small balls of dough on a baking sheet or in a lightly greased. Space the balls as they swell.

5. Put to cook 30 minutes supervisor. When they are properly inflated and they are golden take them out and let cool.

6. During baking, prepare the topping: Melt over low heat chocolate chips with butter and pour the milk gradually, stirring to make a sauce. Cut the cabbage hat, put a small ball of vanilla ice cream, replace the cap and pour hot chocolate.

Questions:

1) This profiteroles are:
A) -Hot
B) -Cold
C) -Neither hot nor cold

D) -Hot and cold

2) You eat this dish as:
A) -Breakfast
B) -Dessert
C) -Aperitif
D) -A main course

3) In their current form, profiteroles existed since the century:
A) -XVI
B) -XVII
C) -XVIII
D) -XIX

By Marie Perolat