Profiteroles Recipe

Profiteroles is a French Crispy hollow pastry balls filled with cream then drizzled with chocolate, these are a terrific small-bite dessert option for gatherings.

Total Time:

30 mins

Serves:

15 profiteroles

Ingredients:

1 cup milk
1 cup butter
3/4 cup plain flour
2 tbsp caster sugar
2 eggs beaten(for vegans use 1 tsp baking powder instead)
1 tsp salt
1 cup heavy whipping cream
1 teaspoons vanilla extract
2 teaspoon dark coffee(i used Nescafe french roast)
12 ounces semisweet chocolate chips

Method:

1. Put 1 cup milk, the butter and a pinch of salt into a medium pan and gently heat until the butter melts. Turn up the heat and bring to the boil. Add sugar as well. As soon as it’s boiling, tip in the flour in one go. Beat quickly to combine. TIP: It’s important to tip the flour in as soon as the milk boils, because losing too much liquid by evaporation will affect your pastry.

2. The starch in the flour needs to be cooked out now. Beat well, over the heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.

3. Give the mixture a quick beat, then start adding the eggs a little at a time, using a whisk, wooden spoon or electric beaters. You may not need to add all the egg – stop once the pastry is smooth and elastic and drops easily off a spoon (for vegans add baking powder at this stage)

4. Heat oven to 400 degree F. Drop a medium nozzle into a large piping bag and scoop the pastry into it. Line two baking sheets with non-stick paper and pipe 15 x 10p-size balls of pastry onto each one. Use a wet finger to smooth the tops. Bake for 18-20 mins until dark golden and very firm. Transfer to a rack, turn each one upside down, then leave to cool. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

5. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

6. For filling cream:

Keep the bowl and whisking tool in freezer for 10 mins.

Add heavy cream to the cooled bowl and whisk until it becomes fluffy( medium in the beginning and fast at the end)

Now add icing sugar, vanilla essence, coffee and whisk for about 5 mins.

7.Spoon into piping bag fitting with a very fine nozzle. Then pipe into profiteroles (use the hole pierced during bake, or make a new hole).Finally drizzle with slightly warm chocolate sauce. Profiteroles is ready to serve.

Comments

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