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The Guardian - UK
The Guardian - UK
Lifestyle
Jeremy Lee

Jeremy Lee’s recipe for chocolate profiteroles

Jeremy Lee
Chocolate profiteroles.
Chocolate profiteroles. Photograph: Kate Whitaker/The Observer

Makes about 30
For the dough
milk 120ml
water 120ml
unsalted butter 110g, softened, cut into small pieces
salt 1 level tsp
plain white flour 140g, sifted
eggs 5

For the custard filling
milk 1 litre
vanilla pod ½
egg yolks 6
caster sugar 100g
flour 20g
cornflour 20g
double cream 200ml
vanilla ice-cream to serve

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