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).
- 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.
- 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.
- Place the tray in the pre-heated oven and then bake for about 20–25 minutes.
- Remove from the oven and, using a metal skewer, make a small hole in each profiterole.
- Return to the oven for a further 4–5 minutes to allow any steam to escape.
- Remove the profiteroles from the oven and place onto a wire rack and allow to cool.
- Prepare the chantilly cream and chocolate sauce.
- Using a smaller piping bag with a small star tube, fill each profiterole with the cream.
- Arrange the profiteroles neatly in small piles on plates and dust with a little icing sugar.
- Take the warm chocolate sauce and carefully spoon over each pile of profiteroles.
- 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.