Profiteroles
French pastry puffs filled with cream and served with a rich chocolate sauce
Ingredients
Choux Pastry
- 120 g flour
- 120 ml whole milk
- 120 ml water
- 4 large eggs
- 120 g butter
- 1 tbsp caster sugar
- 1/4 tsp salt
Chantilly Cream
- 270 ml double cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Chocolate Sauce
- 150 g dark chocolate
- 150 ml double cream
- 20 g butter
Instructions
Choux Pastry
- Preheat oven to 220 degC, Gas 7
- Heat milk, butter sugar and salt over medium heat. Once melted add flour and beat with a wooden spoon until dough comes away from the side of the pan.
- Take off the heat and continue to beat to help cool down
- Add the eggs one at a time and ensure each is incorporated before adding another. Not all of the eggs may be needed. Your need a thick paste consistency
- Spoon the dough into a piping bag
- Pipe onto parchment 1.5" rounds 1" high
- With a wet finger, flatten each pastry peak
- Sprinkle water on the tray to help create steam during the cooking process
- Bake for 20 minutes until golden and risen. Switch off oven and allow the pastry to rest in the residual heat for 10 min
- Remove and transfer to a wire rack to cool.
- Using a straw or pencil, pierce each bun to allow the steam to escape.
Chantilly Cream
- Pour double cream and vanilla extract into a bowl and whisk to soft peaks
- Add the powdered sugar and combine by whisking to stiff peaks
- Transfer to a piping bag and fill each individual profiterole.
Chocolate Sauce
- Add the chocolate and cream into a small heavy bottom pan over a medium low heat. Stir occasionally until melted
- Add the butter for a glossy sauce
- Keep the sauce warm until ready to serve.
- Cover the profiteroles generously
- Enjoy!