Crispy, light choux puffs filled with Chantilly cream and dipped in a chocolate sauce.
Chocolate profiteroles, have always been one of those boojie treats that was only had during special occasions, but I'm of the mindset that why do I have to wait for special occasions to enjoy the things I like.
This isn't my first time attempt at making profiteroles. I tried once before years ago, and it was not successful. I can't lie this time wasn't that much better. For some reason they never dry out in the centre like they're supposed to. So I think this time may have been my final attempt at this French pâtisserie.
Choux pastry:
125ml Milk
125ml Water
100g Butter, diced
½ tsp Salt
1 tsp Caster sugar
150g Plain flour
4 Medium eggs
Egg wash or milk to brush on top
Cream filling:
600ml Double cream
2 tablespoons caster sugar
1 teaspoon vanilla bean paste
Chocolate top:
150g Plain chocolate chopped
150ml Double cream
Choux pastry:
Weight out the ingredients.
In a pan add the water, milk, salt, sugar and butter. Set over a low heat and stir until the butter melts.
Once the butter has melted bring it to a boil remove it from the heat and immediately add in the flour. With a wooden spoon stir the mixture quickly until it forms a smooth past that comes away from the sides easily.
Return the pan to a low heat and stir the paste for about a minute or so to dry out some of the moisture, and it becomes a soft ball.
Place the dough into a bowl and let it cool for 5-10 minutes.
Once it has cooled, add in the eggs one at a time, beating well after each addition. You can do this by hand or in a stand mixer. Once all the eggs are combined you should be let with a smooth and shiny dough.
Place the dough into a piping bag with a round tip nozzle and create small mounds on a baking tray lined with greaseproof paper that has been sprinkled with cold water.
Before putting the choux in the oven, wet your finger and press down the peaks to make a smooth profiterole.
Brush the tops of the profiteroles with an egg wash, this will give them a lovely golden colour.
Bake the profiteroles for 15-20 minutes.
Chantilly cream:
Place all the ingredients in a bowl and whisk until the cream has stiff peaks.
Fill a piping bag with a small round tip nozzle with the
cream and fill your profiteroles. You'll feel them get weighty as its filled.
Chocolate sauce:
In a pan melt together the chocolate and cream. Leave to cool and thicken.
Dip the tops of your profiteroles in the chocolate sauce.
Serve and enjoy.
Watch the video here.
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