Namelaka Valrhona profiteroles

To prepare, preheat the oven to 190 degrees and line a baking tray with baking paper. To make the dough, add the milk, water, butter, salt, and sugar to a pot and bring to the boil. Add the flour, then knead into a thick dough. Press all sides of the dough onto the hot bottom of the pot (over medium heat) with a spoon to slightly "burn" it. If done right, a white layer will create at the bottom of the pot.

Put the dough into a bowl and leave to cool. Using the whisk of the hand mixer, add one egg at a time to the dough until it is smooth and shiny again.

Pour the mixture into a piping bag and pipe small blobs onto the baking tray, spacing them out a little. Bake in the oven at 190 degrees for 25 minutes. Important: Do not open the oven or the profiteroles will collapse! Allow the pastry to cool slowly before adding the filling.

Namelaka Valrhona Blond Dulcey filling

Melt the chocolate over a hot water bath. Soak the gelatine. Bring the milk to the boil, dissolve the gelatine in it, and add the mark of a vanilla pod. Fold the mixture into the chocolate with a dough scraper and mix briskly until a smooth cream is formed. Add the cold cream, then leave to cool in the fridge.

 Pour the cream into a piping bag and use it to fill the profiteroles, which have been divided with a knife.

To finish, Valrhona chocolate glaze

Melt the chocolate over a hot water bath. Heat the cream and and quickly stir it into the chocolate until a smooth cream is formed. Bring the Absolu Cristal glaze to the boil with the water and stir it well into the mixture. Cover the profiteroles with the chocolate glaze and serve as desired.

Tip: The glaze is best used at 30 to 40 degrees.