Chocolate Profiteroles

Chocolate Profiteroles

Our good friend Mel made these (not my Mel!) and it set me off thinking what a wonderful change from Christmas pudding on the 25th December they would make!

We prefer ours filled with cream but if you are feeling adventurous, you could do a patisserie style custard filling.
ServesPrep / Cooking TimeDifficulty
16 30 minutes 2

Making the choux pastry may feel a little beyond you if you are a novice cook, but this is such an easy recipe, its childsplay!

tip:

You can make these ahead - simply fill the buns with cream, place on a baking tray and freeze until they are solid then once frozen, place them into a Lock and Lock container until you are ready to use.

 

Ingredients

For the pastry

150g plain flour
1 tsp sugar
1 tsp salt
100g unsalted butter
4 eggs

For the filling

2 tbsp icing sugar
450g double cream

For the chocolate sauce

100g good-quality dark chocolate (broken into pieces)
30g unsalted butter
50g caster sugar

Method

  • Line a baking tray with greaseproof paper and set to one side.
  • Sieve the sugar, flour and salt onto a large piece of baking paper.
  • Using a saucepan, put the butter and 250ml of cold water in then bring to the boil.
  • As soon as it has reached boiling point, quickly slide the flour mixture from the baking paper into the saucepan and stir very well so the mixture is well blended.
  • Remove from the heat then using a wooden spoon, beat the mixture for a couple of minutes until it starts to form a ball and no longer sticks to the side of the pan.
  • Now beat the eggs in a bowl, then gradually add then a little at a time to the mixture until it becomes smooth. Don't worry if the egg seems to be separating away from the mixture, it will be fine - just keep mixing!
  • Once all the egg is mixed in well, you will have a paste that is thick and shiny. Test the consistency by checking to see if the mixture drops off the spoon when given a little tap.
  • Using one heaped spoonful per bun, spoon the mixture on the baking tray, ensuring that they are well spaced and bake at 200°C for around 15 - 18 minutes until golden brown
  • Remove from the oven and pierce the underside of each bun to release any steam otherwise your buns will deflate and go soggy.
  • Let them cool on a wire rack.
  • Using a large mixing bowl, whisk up the cream until it forms stiff peaks and then fold in the icing sugar.
  • Spoon the cream into a piping bag with a medium sized plain nozzle and carefully insert the nozzle into the bottom of the bun where you make the incision to release the steam earlier.
  • Gently stack the profiteroles onto a serving plate so that you get a tower of loveliness!
  • Put the chocolate, butter and the caster sugar into a saucepan and heat gently, giving it a little stir now and again, until the mixture has melted and blended and the sugar is dissolved.
  • Pour over your tower of profiteroles and serve immediately to your very impressed family and guests!
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