Chocolate profiteroles

Chocolate profiteroles

By
From
How to Cook Pastry
Makes
20
Photographer
Peter Cassidy

The perfect profiterole is completely filled with sweet cream and liberally topped with glossy chocolate, so be generous when filling and coating your profiteroles.

Ingredients

Quantity Ingredient
sunflower oil, to grease
1 quantity Choux pastry

For the filling

Quantity Ingredient
600ml double cream
2 tablespoons icing sugar

For the topping

Quantity Ingredient
250g good quality dark chocolate, minimum 60% cocoa solids
2 tablespoons water
15g butter

Method

  1. Heat the oven to 200ºC. Very lightly oil a nonstick baking sheet.
  2. Put teaspoonfuls of the choux pastry onto the prepared baking sheet, spacing them about 4–5cm apart. (They need plenty of room to rise as if 2 buns join while rising they can make each other collapse.) Use a dampened, clean finger to smooth out any spikes or peaks on the choux buns.
  3. Bake in the top third of the oven for 20–30 minutes until well risen and puffed, and a deep golden brown all over, checking after 20 minutes (no earlier or they may collapse). The buns should also be very firm to the touch on the base where they sit on the baking tray; if soft and pale golden, cook for longer.
  4. Take out the buns and lower the oven setting to 170ºC. While hot, turn each choux bun over and use a skewer to make a hole in the base, about 5mm (the size of your smallest piping nozzle), to allow the steam to escape. Place the buns, base up, on the baking sheet and return to the oven for 5–6 minutes to dry the insides. Transfer to a wire rack to cool.
  5. While the choux buns are cooling, for the topping, break the chocolate into pieces and put into a small heatproof bowl with the water and butter. Set over a saucepan of just-boiled water, ensuring the bowl is not touching the water. Give it an occasional stir to encourage melting.
  6. For the filling, put the cream and icing sugar into a large bowl. Whisk to a pipeable consistency, then place in a piping bag fitted with a small (5mm) nozzle.
  7. When the profiteroles are completely cold, take one in the palm of a clean hand and pipe the cream into the hole. Once filled, scrape away any escaping cream and return to the wire rack. Repeat with all the profiteroles.
  8. Hold one profiterole upside down at its base, using your fingertips, and turn the top of the profiterole through the melted chocolate, keeping your fingers clear of the chocolate. Carefully turn the profiterole over and place on a serving plate. Repeat with the remaining profiteroles.

Variations

  • You can fill the profiteroles with crème pâtissière instead of cream.

    Rather than dip in melted chocolate, serve the profiteroles with a hot chocolate sauce. Melt together 170g dark chocolate, 4 tbsp water, 1 tsp instant coffee powder, 1 tbsp golden syrup and 15g butter in a small pan over a low heat, stirring. Pour the sauce over the cream-filled profiteroles and serve at once.

A note on freezing...

  • Choux buns, profiteroles and éclairs can be frozen in an airtight container once cooked, before they are filled. Store for up to a few months, defrosting them overnight in the fridge. Warm through on a baking sheet in an oven preheated to 190ºC for 5–10 minutes to crisp them up again.
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