Wednesday 20 February 2013

Chocolate Profiteroles Recipe

Because they're made with choux pastry (which is assumed to be difficult), may people avoid making this classic dessert. But choux pastry isn't that hard to make and these light little buns with their cream filling and chocolate topping are a real delight.

So why not prepare yourself a real treat. These are excellent as a dessert, but also go well with champagne as a nibble to get an evening's entertainment off to a swinging start.

Chocolate Profiteroles

Serves: 6

These are made with Choux pastry, which is is one of the classic French pastries (pie doughs) and is typically used for fruit flans.


For the Choux Pastry:
210ml (1 cup, less 2 tbsp) water
90g (2 oz) butter
115g (1/4 lb) plain flour
3 eggs
150ml (3/5 cup) double cream

For the Chocolate Sauce:
175g (6 1/4 oz) plain chocolate, broken into pieces
125ml (1/2 cup) water
100g (1/2 cup) caster sugar


For the choux pastry: Sift the flour onto a sheet of paper or foil then set aside to dry in a warm place for at least 1 hour before use (sifting the flour onto paper means it can be added to the hot liquid in one go).

When the flour is ready combine the butter and water in a pan and bring to a boil. When bubbling take off the heat and immediately add al the flour. Beat with a whisk until smooth and the paste begins to leave the sides of the pan (this point indicates that the flour has coked through; do not beat past this point or the pastry will not rise). Set aside to cool.

Whisk the eggs lightly and add to the cooled paste a little at a time. Beat thoroughly to combine — when done the pastry should have a smooth and shiny appearance.

Grease two baking trays then run under a cold tap, so that there is a film of water on the surface. Using a teaspoon, place walnut-sized mounds of the choux pastry well-spaced on the prepared trays.

Transfer to an oven pre-heated to 180ºC (360ºF, Gas Mark 6) and bake for between 20 and 25 minutes, or until the profiteroles are well risen, brown, and firm. Remove from the oven, slit the sides to allow steam to escape then cool on a wire rack.

When cold, whip the cream and use to fill the buns.

For the sauce, combine the chocolate and water in a small pan. Heat gently until melted, add the sugar, and heat through until the sauce is smooth and glossy.

Serve the profiteroles drizzled with the chocolate sauce.

For more classic dessert recipes, please see the Celtnet dessert recipes and dessert cookery page.

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