This is a recipe for profiteroles, also known as cream puffs. This profiteroles recipe uses choux pastry to make plain chocolate profiteroles.
4 portions choux pastry mix
4 portions chantilly cream
4 portions chocolate sauce
A little plain chocolate grated, for garnish
Touch icing sugar, for dusting
Mise en place
1. Make the choux pastry.
2. Lightly grease a good, solid non-stick baking tray.
3. Pre-heat the oven to 210°C (Gas Mark 6).
1. Put a 0.5cm plain piping tube into a clean piping bag. Spoon the choux pastry into the bag and carefully pip small walnut-size blobs of pastry onto the baking tray.
2. Dampen the tip of your finger with a touch of cold water and neatly smooth down any small peaks that may be on your blobs of pastry.
3. Place the tray in the pre-heated oven and bake for about 20–25 minutes.
4. Remove from the oven and, using a metal skewer, make a small hole in each profiterole.
5. Return to the oven for a further 4–5 minutes to allow any steam to escape.
6. Remove the profiteroles from the oven and place onto a wire rack and allow to cool.
7. Prepare the chantilly cream and chocolate sauce.
8. Using a smaller piping bag with a small star tube, fill each profiterole with the cream.
9. Arrange the profiteroles neatly in small piles on plates and dust with a little icing sugar.
10. Take the warm chocolate sauce and carefully spoon over each pile of profiteroles.
11. Garnish the plates with a little grated chocolate and serve.
- If you have any spare chocolate sauce, serve it separately in a small sauce boat.