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Christmas Pudding Chocolate Profiteroles
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Christmas Pudding Chocolate Profiteroles

Chocolate profiteroles filled with brandy spiked cream and topped with white chocolate and a holly decoration
Course Dessert
Cuisine French
Keyword Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 30
Author thebakingexplorer

Ingredients

For the choux pastry

  • 85 g Butter
  • 110 ml Water
  • 125 ml Whole milk
  • 100 g Plain flour
  • 15 g Cocoa powder
  • ½ tbsp Caster sugar
  • A pinch of salt
  • 3 Eggs large

For the filling

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 3 tbsp Brandy

For decoration

  • 125 g White chocolate melted
  • 30 Holly decorations shop bought or home made

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 and cocoa powder 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 two 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 until the mixture is smooth
  • 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
  • Melt the white chocolate by microwaving for 30 seconds, stir, then microwave for 10 seconds at a time, stirring each time, until fully melted and mixed together
  • Dip the top of each cream filled profiterole into the white chocolate, then stick your decoration on top while the chocolate is still wet
  • Serve immediately and store any leftovers in the fridge in an airtight container and eat within 2 days