Profiteroles

This is a recipe for profiteroles, also known as cream puffs.  This profiterole recipe uses choux pastry to make plain chocolate profiteroles.

 

Getting everything ready

  • Make the choux pastry.
  • Lightly grease a good, solid non-stick baking tray.
  • Pre-heat the oven to 210°C (Gas Mark 6).

Method

  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 then 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.

Profiteroles – hints and tips

If you have any spare chocolate sauce, serve it separately in a small sauce boat.
 

Ingredients

Prep Time: 40 mins
Cook Time: 50 mins
Serves: 4
  • Choux pastry
  • 4 portions of Chantilly cream
  • A little plain chocolate grated, for garnish
  • Chocolate sauce
  • Touch icing sugar, for dusting

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