Monday, 15 July 2013

Chocolate Profiteroles

So I managed to have a pretty busy couple of weeks, meaning it's been over two weeks since my last post! I had a lovely time on holiday and finally graduated (after 4 years!) from university last week so I've been a bit preoccupied. Also, the lovely summer sun has made an appearance in England for a change so I'm afraid I've been lapping it up instead of baking!

I did however managed to make some lovely chocolate profiteroles. This was a joint effort between me and the other half, so this is a bit of guest post because he is a bit of an expert at making them now. Thankfully this does mean that they are very yummy!

They're surprisingly easy to make really; it seems quite complicated to make the choux pastry but it is really easy and they are perfect for a summer dessert as they are served cold. And as I mentioned when we were making them, everyone loves chocolate and cream! This recipe makes really large ones so these can easily feed 4/5 people quite nicely.


60g butter, in cubes
150ml water
75g plain flour
2 eggs, lightly beaten
300ml double cream, whipped
Chocolate ganache:-
150g plain chocolate
150ml double cream


1) Preheat an oven to 220C/Gas Mark 7. 
2) Place the butter in a saucepan with the water and heat until the butter melts. Bring the mixture to a boil but don't burn the butter.
3) Take the saucepan off the heat and sieve the flour into the mixture.
4) Stir the mixture vigorously until the it forms a soft ball, then allow to cool slightly.
5) Gradually add the eggs, beating well between each addition to form a smooth, shiny paste.
6) Butter a baking tray then sprinkle with water.
7) Place 12 spoonfuls of the pastry onto the tray, spacing well apart.
8) Bake at 220C for 10 minutes then reduce to heat to 190/Gas Mark 5 for another 20 minutes.
9) Poke a hole in each profiterole then allow to cool on a wire rack.
Filling and ganache:-
1) For the chocolate ganache, gently melt the chocolate with the double cream in a bowl over a pan of simmering water, stirring until smooth and shiny.
2) Pipe the whipped cream into each profiterole then place in a large dish or individual bowls and drizzle with the chocolate ganache.

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