Profiteroles

Crisp, airy choux puffs filled with vanilla pastry cream and covered in glossy dark chocolate sauce. A patisserie classic served chilled.

Ingredients

• 250 g water
• 120 g butter
• 170 g white flour (150 g for the dough, 20 g for the cream)
• 200 g (4) eggs
• 600 g whole milk
• 120 g sugar
• 40 g cornstarch
• 100 g dark chocolate (chopped)
• 50 g liquid cream

Instructions

1. 1

   Pastry cream: whisk the milk, sugar, cornstarch and 20 g flour in a saucepan while cold until smooth; cook over medium heat, stirring constantly, for 8-10 minutes until thick. Press plastic wrap onto the surface and cool completely.

2. 2

   Choux dough: bring the water and butter to a boil in a medium saucepan; lower the heat, add 150 g flour all at once and stir with a wooden spoon for 2 minutes until the dough comes away from the sides in a ball.

3. 3

   Transfer to a bowl and let cool for 5 minutes; beat in the eggs one at a time, mixing until smooth and glossy after each.

4. 4

   Preheat the oven to 200 °C. Pipe the dough onto lined trays in 30-32 walnut-sized mounds, spaced apart.

5. 5

   Bake at 200 °C for 10 minutes, then at 180 °C for 15-20 minutes until dry and golden; do not open the oven for the first 20 minutes. Cool on a rack.

6. 6

   Beat the cooled cream until smooth and spoon it into a piping bag; poke a small hole in the base of each puff, fill, and arrange on a serving plate.

7. 7

   Sauce: heat the cream just to a boil and pour it over the chopped chocolate; wait 1 minute, then stir until smooth. Pour over the profiteroles and chill for 30 minutes.

Nutrition

Per serving