Chocolate profiteroles - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the choux pastry
- 250 ml Water
- 100 g Butter cut into chunks
- 150 g Plain white flour
- 4 Egg(s) (free range)
For the filling
- 250 ml Whipping cream
- 2 tbsp Unrefined golden caster sugar
- 1 tsp Vanilla extract
For the topping
- 150 g Dark chocolate
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1
First make the choux pastry. In a saucepan heat the water to boiling point. Add the butter, a piece at a time, and stir until melted.
For this step you'll need:
- 250ml Water
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2
Remove the pan from direct heat and whisk in the flour.
For this step you'll need:
- 150g Plain white flour
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3
Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan.
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4
Remove the pan from direct heat and beat in the eggs one at a time, mixing each egg in thoroughly. Set aside and cover with cling film.
For this step you'll need:
- 4 Egg(s) (free range)
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5
Preheat the oven to 200°C (180°C, gas mark 6).
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6
Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry, 5mm in size, onto a baking tray.
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7
Bake the profiteroles for 30 minutes until golden and risen.
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8
Meanwhile, whip the cream, sugar and vanilla extract until you get soft peaks.
For this step you'll need:
- 250ml Whipping cream
- 2 tbsp Unrefined golden caster sugar
- 1tsp Vanilla extract
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9
Melt the chocolate.
For this step you'll need:
- 150g Dark chocolate
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10
When the profiteroles are baked and have cooled down, pierce them with a sharp knife and fill them with the whipped cream.
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11
Pile them onto a serving plate and pour over the melted chocolate.