Profiteroles, also known as Cream Puffs, are lovely light balls of choux pastry filled with whipped cream and covered in a tempting chocolate sauce. Choux pastry is an unsual pastry as it goes against all the rules of other common pastries – it involves melting the butter, cooking the flour and creating a pipeable pastry mix. But when done right, it works beautifully and creates such perfect tasty treats!
In a saucepan I melted butter into milk and water on a low heat. Then I brought it to the boil, took it off the heat and added flour, stirring it in quickly with a wooden spoon. I left it to cool for 10 minutes.
Using my electric mixer I mixed eggs into the dough until it was smooth and glossy.
I piped blobs of the mixture onto a lined baking tray, then I wet my finger with some water to pat down the peaks.
They baked for 20 minutes until they puffed up and went golden.
Using a piping bag and a nozzle with a sharp tip I piped whipped cream into each Profiterole. Then I dipped each one into a chocolate sauce. Then I piled them up and dug in! Ok, I admit it, I actually ate several as I filled and decorated them!!
These Profiteroles are so light airy and melt in the mouth, although to be fair anything filled with cream and chocolate on top tastes pretty amazing! You could modify these Profiteroles to suit your taste, for example stir some lemon zest in the cream and dip in white chocolate instead, or at Christmas stir some Baileys into the cream filling!
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Made with choux pastry and filled with whipped cream and topped with chocolate sauce
For the choux pastry
- 85 g Butter
- 110 ml Water
- 110 ml Whole milk
- 115 g Plain flour
- 1/2 tbsp Caster sugar
- A pinch of Salt
- 3 Eggs large
For the filling
- 300 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
For the chocolate topping
- 125 g Dark chocolate
- 25 g Golden syrup
- 25 g Butter
To make the choux pastry, measure the butter, water and milk out into a pan and melt together on a low heat stirring every so often
Meanwhile, sieve the flour into a bowl and stir in the sugar and salt
Once the butter has melted into the milk and water, bring it to the boil then add the flour mixture and quickly stir it in using a wooden spoon. Beat it together quickly for about 2 minutes, then remove from the heat and leave to cool for at least 10 minutes
While it is cooling, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6 and line three baking trays (or however many you have) with baking paper, use some butter to help them stick to the baking tray
Put the mixture into a bowl or into the bowl of a stand mixer. Add the eggs one at a time and beat in using an electric hand mixer or a stand mixer
Tip the mixture into a piping bag fitted with a round nozzle
Pipe blobs of the mixture onto the lined baking trays keeping them about 2 cm apart, then dip your finger in water and pat down any peaks that have been created from piping. Put any mixture that is leftover in the fridge if you run out of baking tray or oven space
Bake the profiteroles for 20 minutes, then leave to cool completely
To make the filling whisk together the ingredients until thick, transfer to a piping bag with a thin, sharp nozzle (I used a small leaf nozzle). Use the nozzle to pierce the bottom of the profiterole and pipe the cream inside until full
To make the chocolate sauce, put all of the ingredients in a bowl and microwave for 30 seconds, stir, then microwave for 10 seconds at a time untl fully melted and mixed together
Dip the top of each cream filled profiterole into the chocolate sauce then stack them up on your serving plate, add some sprinkles if you like too!
Serve immediately and store any leftovers in the fridge in an airtight container and eat within 2 days
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