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Chocolate profiteroles

Chocolate profiteroles

Chocolate profiteroles

PT1H30M

Why not try?

1
To make the chocolate profiterole begin by heating the oven to 200°C and lightly oil a large baking sheet
  • vegetable oil
2
To make the pastry for the chocolate profiteroles, put the butter, sugar and 200ml of water in a pan over a gentle heat to melt the butter. Once melted, increase the heat, and immediately add the flour and a dash of salt all at once
  • 85g of unsalted butter
  • 4 tsp caster sugar
  • 200ml of water
  • 115g of plain flour
  • salt
3
Remove from the heat and beat the mix with a wooden spoon to form a smooth paste. Return to a gentle heat and stir for 1 minute so the mix comes away from the sides of the pan
4
Take off the heat again and beat in the egg incrementally. Once all the egg is added, beat for a minute or so to get a smooth glossy paste
  • 3 eggs, lightly beaten
5
Divide the mix up on the baking tray. Either use a spoon to make walnut-sized pieces, leaving a little space between them for them to puff up, or use a piping bag and plain nozzle to pipe on small balls instead
6
Next, dip a teaspoon into warm water and use the back of it to smooth the top of each profiterole
7
Bake the buns in the oven for 10 minutes, then turn the tray and bake for another 5-10 minutes until dark golden (if underdone the buns will be soggy once cooled)
8
Remove from the oven and make a small hole in the base of each profiterole with a skewer. Place them back on the tray, holes upwards, and cook for a few minutes more
9
Remove from the oven and place on a cooling rack. Once cold, they can be stored in an airtight container in a cool place for 24 hours
10
Place the cream in a bowl and whip until soft peaks form, then transfer to a piping bag with a 5mm plain nozzle, and place in the fridge while you make the chocolate sauce
  • 600ml of double cream
11
Place the chocolate in a bowl over a pan of hot water to melt. Meanwhile, place the sugar and water in a pan over a moderate heat, dissolve the sugar and bring to the boil. Stir the melted chocolate into the sugar syrup and set aside
  • 175g of dark chocolate, broken into small pieces
  • 50g of caster sugar
  • 100ml of water
12
To finish, pipe the cream into the chocolate profiteroles then stack them up on a plate. Drizzle over a small amount of the chocolate sauce, then serve with plenty of extra hot chocolate sauce on the side

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Ingredients

Metric

Imperial

Chocolate profiterole

Chocolate profiterole filling

  • 600ml of double cream

Chocolate sauce

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