Profiteroles
This recipe will guide you through creating delicious profiteroles with a delectable chocolate sauce. The light and airy pastries are filled with sweetened cream and topped with a rich homemade chocolate sauce that adds the perfect finishing touch. Perfect for a special occasion or whenever you're craving a delightful dessert treat.
— Constant Cookbook
Ingredients
- 50g unsalted butter
- 1 tbsp golden caster sugar
- 60g plain flour
- 2 eggs , lightly beaten
- chocolate sauce, made by melting 100g dark chocolate with 3 tbsp golden caster sugar and 125ml double cream
- 3 tbsp cornflour
- 3 tbsp golden caster sugar
- 1 whole egg and 2 yolks (freeze the whites)
- 400ml milk
- 1 vanilla pod , split
Instructions
- Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
- Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.
- When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
- To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.
Cook Time
20M
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 564 calories
- Fat Content: 39 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 38 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.5 milligram of sodium
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