
Iced profiteroles with chocolate sauce
Discover the recipe for Iced profiteroles with chocolate sauce in the new L'Ecole du Chocolat book.
The richness of the duck is complemented by the sweet and sharp poached rhubarb. These contrasting flavours are heightened by the bittersweet glaze whilst the fried polenta adds a crispy finish.
Serves 4
Preparation time: about 1.5 hours
Pairing wine with this seasonal dish brings us back to the basics of food and wine matching: Identify the dominating flavours on the plate and act accordingly. In this case, they are the bittersweet of the Campari glaze and the sweet and sour of the rhubarb. This excludes most red wines as tannins would clash with the acidity and most white wines as acidity become gritty and metallic in presence of bitterness. What is required is the soothing effect provided by a little bit of sweetness combined with a rich indulgent fruit. The Pinot Gris Les Princes Abbés, Domaine Schlumberger, Alsace, France 2013 is made for our dish. It has enough body to handle the duck and a soft honey palate with just the right amount of residual sugar to react amicably with all the various ingredients. Most Pinot Gris from Alsace tend to have a bit of residual sugar but if you are wary of the wine being too dry, pick one over 4 years old and the acidity will have time to mellow and the fruit to become riper. For an unusual but also rewarding match, you could also choose an Extra Dry Prosecco.
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