Profiteroles

Made with choux pastry and filled with whipped cream and topped with chocolate sauce

Course Dessert

Cuisine French

Keyword Pastry

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 113kcal

Author thebakingexplorer

Ingredients

For the choux pastry

85 g Butter
110 ml Water
110 ml Whole milk
115 g Plain flour sieved
½ 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

Metric - US Customary

Instructions

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, or until cool to the touch
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 it 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. Mix until it is smooth, glossy and the mixture just drops off the spoon
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, until risen and golden, 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

Nutrition