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Chocolate profiteroles |

profiteroles

Matt could not stay away!

I just had to repost this today, they are really easy and are brilliant as a dessert to impress visitors during the Xmas season. They do take a bit of time but is so worth it.

These have got to be the ultimate weakness of almost anyone. Choux pastry is not difficult to make, it just seems like it’s not working while you are mixing and then suddenly comes together. It’s important to follow the instructions exactly and weight/measure the ingredients. You will have no problem and  can tell you people will want them over and over again. This photo is of my youngest son some years ago which tells the story.

What you need

40g butter
80 ml water
50g cake flour
2 eggs at room temp

Wooden spoon (a must)

Sauce
180g choclate
90ml water

Thois makes 25-30 bite size profiteroles.

The process

Heat the water on medium for the chocolate sauce and break the chocolate into the water, sitr until all of the chocolate is melted. Remove from the heat and set aside to cool.

Heat the oven to 200 Celsius with the rack in the center of the oven.

Lightly butter a baking tray or spray with spray and cook

Sift the flour and set aside.

In a pot, add the water and butter and heat on medium high until the butter has melted and is just boiling.

Remove from the heat and immediately add all of the flour and mix until the batter forms a ball and starts to pull away from the sides of the pot.

Let it cool for about 3-4 minutes.

While it is cooling break the eggs and beat lightly in 2 seperate cups.

Add 1 egg into the mixture and mix well with a wooden spoon (this is where it seems strange, the batter will seem to separate and it has a strange loose texture – keep mixing) until it comes together. Add about 1/2 of the next egg and follow the same process until the batter comes together, add a little more egg and repeat. The batter must be smooth and shiny and just drops off the spoon when lifted but maintains it’s shape.

If you have a piping bag, use a large nozzle and pipe 2-3cm high rounds onto the baking trays. Alternatively place teaspoons of the dough onto the baking tray. space them about 2-3cm apart, you should end up with about 25-30 little mounds.

Use the remaining egg to place a little on each mound

Place in the oven and bake for 25 minutes until golden brown and puffed up. Swith off the oven. (Don’t open the oven!)

Remove from the oven and pierce the base of each profiterole with a knife to allow the steam to escape and place back into the oven for another 15 minutes to dry out and crisp up, then place them on a rack to cool.

Once cooled, slice the profiteroles in half, fill with whipped cream and spoon over the chocolate sauce.

Unbelievably good!!!

Here are some different toppings I made

  1. Caramel with roasted chopped almonds and filled with cream and another dollop of caramel.
  2. Chocolate as above with a little piece of marmalade rind

caramel-profiteroles

choc-profiteroles-marmalade


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15 Responses to “Chocolate profiteroles”

  1. Sharon says:

    Hi Graham

    Made these Choc Profiteroles this on Saturday and Sunday and was huge success
    in fact brought some to work to day and colleagues can’t believe I made them…
    thanks this is really super. I love trying out the receipes from this site. Thanks for all your hard work.

    Regards
    Sharon

    • Graham says:

      Fantastic Sharon, those are my all time favourites and so glad you and your friends at work enjoyed them. Have a fabulous week. G 🙂

  2. Brigitte says:

    aaaw cute little one..true what you said..nothing cuter than a little chubby face..sweeeet man..guess its all the yummy profitroles..lol..

  3. I admire you. Please continue to add excellent posts.

  4. Dee says:

    Hi Graham: I’ll certainly try the profiteroles – been looking for a recipe for ages.
    Many years ago, I made a starter with “peeled” grapes in a sweet/sour sauce, served in a half avo, but can’t remember the recipe. Can you help.

    • Graham says:

      Hi Dee, these little fellas are delicious, enjoy them. Never come across a recipe like that before but does sound interesting. Have a lekker day G

  5. Carey says:

    Hi Graham, made them…..sigh…silence…didn’t last long tho’?? Wonder why P)?

    They are a roaring success, absolutely fabulous, thank you for making them so easy peasy for us to make. I can heartily recommending any one to make these, they are seriously yummy. I did dot the top with the fork dipped in the egg before baking and it really gave them a beautiful finishing off. Keep them coming ….:)

    • Graham says:

      Hi Carey, I know what you mean… we usually end up in silence scraping the last of the chocolate off the plate.. thank goodness you can make more.. Cheers for now and thanks for letting us know. G

  6. Carey says:

    OMG!! My total weakness, no wonder he is helping himself 🙂 I wanted to climb into the computer and join him 🙂 Thanks for this recipe G definately going to give it a GOOD bash! Keep them coming….

    • Graham says:

      Hi Carey, they are fantastic, you gotta try them… The whole family will be forever in your debt. Cheers for now G

  7. Adrian says:

    He sure is a sweet little fella!
    Happy Easter to you Graham.
    Keep up the good work.

  8. Sandy says:

    Ooh yummy! My husband dislikes anything with cooked fruit so our wedding cake was actually a tower of profiteroles encased in spun golden sugar.

    • Graham says:

      Thanks for mentioning that Sandy, pile them up, fill them with custard and and spun sugar or fill them with cream, pile them up and dot strawberries in between, then douse in chocolate!

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