Profiteroles

Choux puffs filled with vanilla ice cream and blanketed in a warm dark chocolate sauce at the table.

Ingredients

• 1 kg sea bass fillets
• 2 cups baguette
• 1 tbsp sliced shallots
• 2 tsp cracked black peppercorns
• 3 tbsp unsalted butter
• a generous handful of button mushrooms
• a handful of fresh tarragon, chopped
• a drizzle of Dijon mustard

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.

2. 2

   In a large bowl, whisk together the baguette and cracked black peppercorns until evenly combined.

3. 3

   In a separate bowl, blend the cognac with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 25 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with parsley or a dusting of crème fraîche.

💡 Tips