Chocolate Profiteroles have to be one of the most sumptuous desserts in the world.
Light, fluffy, melt in your mouth gorgeousness. A divine treat.
With some family popping over for a quick visit, I knocked up a few of these naughty goodies to tuck into (wolf down) whilst having a catch up on the latest news.
They are surprisingly easy to make...
Ingredients
Choux pastry
85g/3oz butter
200ml/7fl oz water
105g/3 3/4 oz plain flour, sifted
a pinch of salt
3 eggs lightly beaten
Filling and Topping
1 pint double cream, whipped and sweetened with 1 tablespoon of icing sugar
110g/4oz plain chocolate, chopped
15g/1/2oz butter
2 tablespoons water
Method
To make choux pastry
1. Put the butter and water into a heavy saucepan. Bring slowly to the boil.
2. Immediately the mixture is boiling really fast, tip in all the flour with the salt and remove the pan from the heat.
3. Beat the mixture hard and as fast you can with a wooden spoon. It will become thick and smooth and leave the sides of the pan.
4. Transfer the choux pastry into another cold saucepan and leave to cool.
5. When the mixture is cool, beat in the eggs, a little at a time until it is soft, shiny and smooth. If the eggs are large, it may not be necessary to add all of them. The mixture should be of a dropping consistency - not too runny (falling reluctantly off a spoon).
Making up the profiteroles
1. Pre-heat the oven to 200 degrees Celsius/400 degrees Fahrenheit
2. Sprinkle 2 baking sheets liberally with water as the steam from this will help the choux pastry to rise.
I actually missed this step on my first attempt...so made some more (much to my family's delight) so that the profiteroles were as light as could be.
3. Put teaspoons of the choux mixture on the baking sheets, leaving space between each one to let them spread out and rise.
4. Bake in the pre-heated oven for 20-30 minutes until golden brown.
5. Use a skewer or the tip of a sharp knife to make a small hole in the bottom of the profiterole and return them to the oven (at a lower temperature 160 degrees Celsius) for 5 minutes to dry out the inside.
6. Leave to cool completely on a wire rack.
7. Put the cream in a piping bag with plain nozzle and pipe in the cream via the hole in the base of the profiterole and fill them to your liking.
8. Put the chocolate, butter and water in a heatproof bowl over (not in) a saucepan of simmering water and leave until melted.
9. Dip the tops of the profiteroles in the melted chocolate, then allow to cool.
Enough, Enough! Taking these photos is excruciating...... Time to dive in!
Mmmm. Soooo delicious.
They tend to turn soggy if not eaten on the same day, so I guess it is best to eat them in one go ;-).
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