Processing time: 50 min
People 6
Ingredients
250 g of water
100 butter g
5 g salt
5 g sugar
150 g flour
4-5 eggs depending on size
300 ml whipped cream with powdered sugar
Butter to grease the tray and egg to paint the lionesses
Chocolate sauce:
125 g dark chocolate
100 ml cream
60 ml water
15 g sugar
Crafting
Bring the water to a boil with the diced butter, sugar and salt.
Remove from heat, add the flour all at once and stir very quickly until you obtain a homogeneous dough; return to medium heat and continue stirring until the dough comes away from the sides of the pan.
Remove from heat and add the eggs one by one with whisks, mixing well with the dough each time, until you obtain a consistency where a strip of dough falls out when you lift the spatula.
Using a pastry bag with a round, smooth tip, pipe small mounds onto a greased baking sheet. Brush with beaten egg and bake at 170º for about 25-30 minutes.
Remove and cool on a rack. Open and fill with sweetened whipped cream.
Chocolate sauce:
Put the cream, water and sugar in a saucepan and bring to the boil. Remove from the heat and add the chopped chocolate, wait a few minutes and stir until smooth.
Present the lionesses bathed in the sauce or served in a gravy boat.
See all recipes with origin: Catalonia
