A creative lifestyle blog.

Sunday 7 April 2013


Profiteroles are a favourite desert of mine and have been pretty much my entire life. I'm still shocked and disappointed in myself that it has taken me till now to even attempt making them myself!When I first looked up this recipe I was put off by what looked like a hell of a lot of effort and I generally felt far from confident when it came to making my own choux pastry let alone the rest of it. To my surprise the recipe itself is actually quite simple when you break it down in to small chunks and turned out better than I had anticipated for a first attempt. These may no longer be as fashionable as they once were, but they are still a great treat, filled with sweetened whipped cream and served with a jug of hot, glossy, dark chocolate sauce. You will need 1 piping bag fitted with a 1.5cm plain tube and 2 baking sheets. 

(Makes a total of 48 profiteroles.)  
Choux Pastry: 100g plain flour, 1/4 TSP salt, 75g unsalted butter and 3 eggs at room temperature.
Chantilly Cream: 250ml  whipping cream, 2 TBSP icing sugar and 1 TSP vanilla extract. 
Chocolate Sauce:  100g dark chocolate. (70% cocoa), 25g unsalted butter and 2 TBSP icing sugar.

Sift the flour onto a sheet of greaseproof paper. Put the salt, butter and 175ml of water into a medium sized pan. Cook on a low heat until till the butter has completely melted. Quickly bring the mixture to the boil, then tip the flour in all in one go. Remove the pan from the heat and beat with a wooden spoon. Once you have smooth dough put the pan back on a low heat and beat for about 2 minutes. Tip the dough into a large mixing bowl and leave to cool. Using an electric mixer gradually beat the eggs into the dough. Pre heat the oven to 200oC/400oF/Gas 6. Spoon the choux dough into a piping bag and pipe small 3cm mounds onto a baking sheet. Lightly brush with egg, taking care it doesn't drip down and glue the pastry to the paper. Bake for 15 minutes, then reduce the temperature to 180oC/350oF/Gas 4. Quickly open and close the door (to et rid of steam), then bake for 5 minutes. Remove the baking sheet from the oven and make a small hole at one side of each profiterole. Return the sheets to the oven and bake for a further 3-5 minutes until firm. Cool on a wire rack. For the Chantilly cream simply whip together all the ingredients until just stiff enough to hold a peak. Before serving fill the profiteroles with chilled Chantilly cream, either by piping it through the hole or by splitting each profiterole horizontally and using a teaspoon. To make the chocolate sauce put all ingredients with 100ml of water into a small pan and heat gently, stirring frequently, until melted and smooth. To serve pile them in a serving dish or individual bowls and drizzle over the hot sauce! 

  I highly recommend trying these out for yourselves if you're a profiterole fan as I am sure they will not fail to disappoint. Please let me know if you try out this recipe for yourself and I hope you enjoy them as much as I do!
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