Profiteroles

Profiteroles

By
From
Desserts
Serves
4-6

I think of this dessert as comfort food for grown-ups. Try not to make the sauce too thick as it can spoil the whole dish – that’s why I like to make it with sugar stock rather than double cream.

Ingredients

Quantity Ingredient

For the choux pastry:

Quantity Ingredient
85g unsalted butter
4 teaspoons caster sugar
115g plain flour
pinch salt
3 medium eggs, beaten

For the cream filling:

Quantity Ingredient
600ml double cream
3 oranges, zested

For the chocolate sauce:

Quantity Ingredient
50g caster sugar
175g good-quality plain chocolate, broken into pieces

Method

  1. Pre-heat the oven to 200ºC. Lightly oil a large baking tray.
  2. To make the pastry, place the butter and sugar into a large pan with 200ml cold water. Place over a low heat to melt the butter, then increase the heat and shoot in the flour and salt all at once.
  3. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed. When the mixture is smooth, replace the pan over the heat and stir with the spatula for 1 minute. Immediately add the eggs, off the heat, one at a time, mixing in with a spatula. Continue beating until the paste is smooth and glossy; you should have a soft dropping consistency. The mixture will be shiny and smooth and fall from a spoon if given a sharp tap.
  4. Dip a teaspoon into some warm water and lift out a spoon of the profiterole mixture. Rub the top of the mixture with a wet finger to get rid of any bumps and spoon onto the baking tray.
  5. Place in the oven and before closing the door, throw in half a cup of water into the bottom of the oven and shut the door quickly. This will make more steam in the oven and make the choux pastry rise better. Bake for 10–20 minutes, until golden brown (if too pale they will become soggy when cool).
  6. Remove from the oven and prick the base of each profiterole. Place on the baking tray with the hole facing upwards and return to the oven for 5 minutes where the warm air helps to dry out the centres.
  7. To make the filling, lightly whip the cream with the zest until soft peaks form. Do not over-whip. When the profiteroles are cold, using a piping bag with a plain 5mm nozzle, pipe the cream into the holes of the profiteroles.
  8. To make the chocolate sauce, melt the chocolate in a bowl over a pan of simmering water. Put the sugar in a small pan with 100ml water and bring to the boil. Stir the melted chocolate, then add the water and sugar mixture and stir until smooth and shiny. Arrange the buns on a serving dish and pour over the hot sauce. Eat hot or cold.
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