Profiteroles
Light choux pastry filled with vanilla cream and topped with dark chocolate sauce. Elegant French dessert serving four.
125ml
55g
70g
3piece
300ml
10g
1tsp
150g
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 125ml | — | — | |
| 2 | | 55g | — | — | |
| 3 | | 70g | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 300ml | — | — | |
| 6 | | 10g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 150g | — | — | |
| 9 | | 60ml | — | — |
Heat the oven to 200 °C.
Measure the water into a medium saucepan.
Water · 125 ml
Cut the butter into small pieces and add it to the saucepan.
Butter · 55 gSet the saucepan over a medium heat and stir gently until the butter has melted completely, then bring the mixture to a rolling boil.
Remove the pan from the heat and tip in all the flour at once.
Plain flour · 70 gBeat vigorously with a wooden spoon until the mixture comes away from the sides of the pan and forms a smooth, dry ball.
Leave the paste to cool in the pan until it is no longer steaming and is just warm to the touch.
Crack the eggs into a small bowl, then add them to the paste one at a time, beating each one in thoroughly before adding the next.
Egg · 3 pieceBeat after each egg until the paste is smooth, glossy and falls reluctantly from the spoon in a thick ribbon — the finished dough should hold its shape when piped.
Line a large baking tray with baking paper.
Spoon the choux dough into a piping bag fitted with a 1 cm plain nozzle.
Pipe 20 small rounds, each about 3 cm across, onto the lined tray, spacing them well apart; dampen your finger and smooth down any peaks.
Slide the baking tray into the oven.
Bake for 25 minutes until the buns are deep golden, crisp and well risen — do not open the oven door during baking.
Using oven gloves, lift the tray out of the oven.
Quickly pierce the base of each bun with a cocktail stick to let the steam escape.
Slide the tray back into the oven.
Bake for a further 5 minutes to dry out the insides completely.
Using oven gloves, remove the tray from the oven.
Lift each bun off the tray and set it on a wire rack.
Leave the buns on the wire rack to cool completely before filling.
Pour the double cream into a large, cold mixing bowl.
Double cream · 300 ml
Add the caster sugar to the cream.
Caster sugar · 10 gAdd the vanilla extract to the cream and sugar.
Vanilla extract · 1 tspWhip the cream, sugar and vanilla together until the mixture just holds soft, billowy peaks — stop before it becomes stiff.
Spoon the whipped cream into a clean piping bag fitted with a small plain nozzle.
Push the nozzle into the base hole of each cooled bun and pipe in cream until you feel the bun plump up and a little cream just begins to push back out.
Finely chop the dark chocolate and place it in a heatproof bowl.
Dark chocolate · 150 g
Pour the whole milk into a small saucepan.
Whole milk · 60 ml
Warm the milk over a medium heat until it is just steaming and small bubbles appear at the edges — do not let it boil.
Pour the hot milk over the chopped chocolate in the bowl.
Leave the milk to soften the chocolate for 30 seconds, then stir steadily from the centre outwards until the sauce is completely smooth and glossy.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 200 °C.⏱ 10 min |
| 2 | 125 ml | | Measure the water into a medium saucepan.⏱ 5sResultWater |
| 3 | 55 g | | Cut the butter into small pieces and add it to the saucepan.⏱ 5sResultWater and butter |
| 4 | — | | Set the saucepan over a medium heat and stir gently until the butter has melted completely, then bring the mixture to a rolling boil.⏱ 2 minResultHot butter water |
| 5 | 70 g | | Remove the pan from the heat and tip in all the flour at once.⏱ 5sResultHot butter water and plain flour |
| 6 | — | | Beat vigorously with a wooden spoon until the mixture comes away from the sides of the pan and forms a smooth, dry ball.⏱ 1 minResultChoux paste |
| 7 | — | | Leave the paste to cool in the pan until it is no longer steaming and is just warm to the touch.⏱ 5 minResultCooled choux paste |
| 8 | 3 piece | | Crack the eggs into a small bowl, then add them to the paste one at a time, beating each one in thoroughly before adding the next.⏱ 10sResultCooled choux paste and egg |
| 9 | — | | Beat after each egg until the paste is smooth, glossy and falls reluctantly from the spoon in a thick ribbon — the finished dough should hold its shape when piped.⏱ 2 minResultChoux doughused in step 11 |
| 10 | — | | Line a large baking tray with baking paper.⏱ 20s |
| 11 | Choux doughstep 9 | | Spoon the choux dough into a piping bag fitted with a 1 cm plain nozzle.⏱ 30sResultChoux dough |
| 12 | Choux doughstep 11 | | Pipe 20 small rounds, each about 3 cm across, onto the lined tray, spacing them well apart; dampen your finger and smooth down any peaks.⏱ 1 minResultPiped choux buns |
| 13 | — | | Slide the baking tray into the oven.⏱ 10sResultPiped choux buns |
| 14 | — | | Bake for 25 minutes until the buns are deep golden, crisp and well risen — do not open the oven door during baking.⏱ 25 minResultBaked choux buns |
| 15 | — | | Using oven gloves, lift the tray out of the oven.⏱ 10sResultBaked choux buns |
| 16 | — | | Quickly pierce the base of each bun with a cocktail stick to let the steam escape.⏱ 1 minResultPierced choux buns |
| 17 | — | | Slide the tray back into the oven.⏱ 10sResultPierced choux buns |
| 18 | — | | Bake for a further 5 minutes to dry out the insides completely.⏱ 5 minResultDried choux buns |
| 19 | — | | Using oven gloves, remove the tray from the oven.⏱ 10sResultDried choux buns |
| 20 | Dried choux bunsstep 19 | | Lift each bun off the tray and set it on a wire rack.⏱ 30sResultDried choux buns |
| 21 | — | | Leave the buns on the wire rack to cool completely before filling.⏱ 30 minResultCooled choux buns |
| 22 | 300 ml | | Pour the double cream into a large, cold mixing bowl.⏱ 5sResultDouble cream |
| 23 | 10 g | | Add the caster sugar to the cream.⏱ 5sResultDouble cream and caster sugar |
| 24 | 1 tsp | | Add the vanilla extract to the cream and sugar.⏱ 5sResultDouble cream and caster sugar and vanilla extract |
| 25 | — | | Whip the cream, sugar and vanilla together until the mixture just holds soft, billowy peaks — stop before it becomes stiff.⏱ 1 min 30sResultSweetened whipped cream |
| 26 | Sweetened whipped creamstep 25 | | Spoon the whipped cream into a clean piping bag fitted with a small plain nozzle.⏱ 20s |
| 27 | — | | Push the nozzle into the base hole of each cooled bun and pipe in cream until you feel the bun plump up and a little cream just begins to push back out.⏱ 2 minResultCream-filled choux bunsused in step 33 |
| 28 | 150 g | | Finely chop the dark chocolate and place it in a heatproof bowl.⏱ 1 minResultDark chocolate |
| 29 | 60 ml | | Pour the whole milk into a small saucepan.⏱ 5sResultWhole milk |
| 30 | — | | Warm the milk over a medium heat until it is just steaming and small bubbles appear at the edges — do not let it boil.⏱ 1 min 30sResultHot milk |
| 31 | Hot milkstep 30 | | Pour the hot milk over the chopped chocolate in the bowl.⏱ 10sResultDark chocolate and hot milk |
| 32 | — | | Leave the milk to soften the chocolate for 30 seconds, then stir steadily from the centre outwards until the sauce is completely smooth and glossy.⏱ 1 minResultChocolate sauceused in step 34 |
| Total Time | 1 hr 22 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Lift the cream-filled choux buns off the wire rack and pile them onto a serving plate, stacking them into a generous mound.
- Spoon the warm chocolate sauce generously over the piled buns, letting it run down between them, and serve immediately.
| Nutrient | Per serving |
|---|---|
| 801kcal | |
| 13g | |
| 59g | |
| 34g | |
| 37g | |
| 15g | |
| 4g | |
| 171mg |
Profiteroles
Light choux pastry filled with vanilla cream and topped with dark chocolate sauce. Elegant French dessert serving four.
What you’ll doYou will make choux pastry by heating water and butter, adding flour, then beating in eggs one at a time until glossy. Pipe small rounds onto a tray, bake until golden and crisp, then pierce and dry them further. While they cool, whip cream with sugar and vanilla, fill each bun through the base hole, then top with warm chocolate sauce made from chopped chocolate and steamed milk.
Ingredients
- Water125 ml
- Butter55 g
- Plain flour70 g
- Egg3 piece
- Double cream300 ml
- Caster sugar10 g
- Vanilla extract1 tsp
- Dark chocolate150 g
- Whole milk60 ml