Fresh cream profiteroles with chocolate sauce
RECIPE
Ingredients
for the choux pastry:
175ml (3/4 cup) water
a pinch of salt
75g (1/3 cup) diced unsalted butter
100g (3/4 cup + 1 tablespoon) strong white bread flour
3 medium eggs
for the filling:
250ml (1 cup) chilled whipping cream
3 tablespoons icing sugar
for the chocolate sauce:
250ml (1 cup) milk
100ml (7 tablespoons) double cream
100g dark chocolate
1 tablespoon cocoa powder
40g (3 1/2 tablespoons) granulated sugar
1 teaspoon cornflour or potato starch
a baking tray greased with butter or lined with baking parchment
Instructions
for the choux pastry:
- put the water, butter and salt into a saucepan and heat gently until the butter has melted
- quickly boil the mixture and then add the flour
- remove the pan from heat and quickly stir the mixture with a wooden spoon until it comes together to a glossy dough ball
- return to heat for 1 minute while stirring vigorously - do not let the dough burn
- leave to cool down completely - this is very important as the choux might not rise if you add eggs to the hot dough
- add the eggs, one at a time, stirring until fully incorporated
- transfer the pastry into a piping bag and pipe small circles onto a baking tray lined with baking parchment or greased with butter
- bake in 200 C (400 F) for 15 minutes
- reduce the oven temperature to 180 C (350 F) and bake for further 15 minutes
- open the oven and with a wooden skewer punch small holes in each profiterole to let the steam escape
- bake for another 5 minutes
- remove from the oven and let cool down on a wire rack
for the filling:
- whip the cream with an electric mixer or a balloon whisk until stiff
- stir in the icing sugar
for the chocolate sauce:
- in a medium saucepan, gently heat the milk, double cream and chocolate
- stir until the chocolate has dissolved
- mix the cornflour with 1 tablespoon of water to make a paste
- add to the chocolate mixture, stir and heat through until the sauce has thickened
- take care not to let the sauce boill
- remove from heat and let cool down completely
- transfer the whipped cream into a piping bag with a nozzle attached
- push a small hole in the profiteroles with a nozzle and fill with the cream
- when ready to serve, arrange the profiteroles on a serving dish and pour the chocolate sauce over
