Matt could not stay away!
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
75g butter
175 ml water
pinch salt (2 ml)
110g cake flour
4 eggs
Wooden spoon (a must)
Sauce
180g choclate
90ml water
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 2 baking trays, add about a tablespoon of flour, then shake it about to cover the base with a thin layer of flour, discard the rest of the flour. (this flou and butterr is not part of the meausured flour)
Sift the flour twice onto a piece of baking paper and set aside.
In a pot, add the water, butter and salt and heat until the butter has melted and is almost boiling.
Remove from the heat and immediately add all of the flour and mix furiously 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 one of the eggs and beat lightly.
Now crack 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) Add the other two eggs one at a time and follow the same process until the batter comes together. The batter must be smooth and shiny and drops off the spoon when lifted. (it happens all of a sudden, just keep mixing and don’t worry if it seems to be a mess and is slopping around in the pot, it will suddenly come together into a glossy smooth batter)
Add the last egg(if need be) a little at a time (you may not need the whole egg) to get the batter glossy and smooth.
If you have a piping bag, use a large nozzle and pipe 2-3cm high rounds onto the baking trays. Alternatively place heaped teaspoons of the dough onto the baking tray. space them well apart, you should end up with about 30-35 mounds.
use a little egg on the back of a fork and lightly press the top of each mound, all you want to do is flatten the peak.
Place in the oven and bake for 15- 20 minutes until golden brown and puffed up. (keep a look out after 15 minutes)
Remove from the oven and pierce the base of each profiterole with a knife to allow the steam to escape. 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!!!
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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
Fantastic Sharon, those are my all time favourites and so glad you and your friends at work enjoyed them. Have a fabulous week. G