These profiteroles are perfect for any “choux virgin”, follow my tips and you’ll be sure to have light, puffed up profiteroles in no time.
Ingredients- makes about 15 large profiteroles
- 80g of unsalted butter
- 25g of sugar
- ½ tsp salt
- 150g of plain flour, sifted
- 4 eggs
Filling and topping
- 200ml double cream for filling
- 2tbsp icing sugar, sifted
- 60g Dark Chocolate
- 60ml double cream for topping
- Preheat the over to 190°C and leave a deep, empty tray in the bottom to get hot.
- Put the butter, sugar and salt in a pan with 250ml of water and bring to a simmer.
- Add the flour and stir for 5 minutes over a medium heat, until a thick paste that comes away from the sides forms.
- Transfer the paste immediately to a food mixer or processor with a beater attachment and add the eggs, one by one.
- Beat to a smooth, shiny paste. Put this in a bowl, cover with Clingfilm and leave to cool.
- Once the paste is cool, spoon the choux mix into a piping bag with a plain, wide nozzle and pipe ‘blobs’ onto a tray lined with baking paper.
Tip: Your blobs can be as big as you like but should sit tall. I aim for 2.5cm rounds.
- Pour water into the hot pan in the oven to create steam- this will help puff up your profiteroles.
- Bake the profiteroles for 25-30 minutes (about 15-20 minutes if they are much smaller than 2.5 cm when piped)
Tip: Profiteroles are cooked when they are golden in colour and hollow sounding when the bottom is tapped. If in doubt cut one in half to check it is cooked through!
- Pierce each one to let out the steam and cool on a wire rack before filling.
Filling and topping
- Whip up the filling cream until soft peaks are formed.
Tip: Don’t take the cream too far, it shouldn’t appear grainy.
- Add a little icing sugar to sweeten the cream to taste.
- Spoon the cream into a piping bag fit with a thin nozzle and fill each profiterole through a small hole made with a knife.
- Chop the chocolate into tiny bits and heat the remaining 60ml of cream on a medium heat. Once the cream is steaming, not boiling, pour it over the chocolate stirring constantly until smooth and glossy.
- Dip each profiterole into the chocolate ganaché and leave to cool/set.
Optional: Finish each puff off with a little gold leaf if they are for a special occasion
These are best made on the day of eating but if making in advance try avoid filling and topping until the day they are needed, this will prevent them from getting too soft.