Profiteroles au Chocolat

AuthorBobCategory, DifficultyIntermediate

Choux Pastry cases filled with Fresh Cream and dipped in Belgian Chocolate. Extremely popular and eye catching, especially for buffets.

Profiterolles au Chocolat

Yields40 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Choux Pastry
 10 fl oz Water
 100 g Butter
 1 pinch Salt
 1 pinch Sugar
 125 g Strong White Flour
 4 Eggs
Finishing
 20 fl oz Double Cream
 200 g Belgian Cooking Chocolate

1

Pre-heat your oven to 180ºC.

2

Put the water, butter, salt and sugar into a medium sized saucepan and bring to the boil. Add the flour and beat the mixture together until the mixture leaves the side of the saucepan.

3

Transfer the mixture to a mixing machine bowl and using the whisk attachment gradually beat in the eggs, one at a time.

4

Using a piping bag fitted with a plain nozzle, fill the bag with the mixture and pipe 3cm drops of the mixture on to a baking tray.

Place in the oven and cook for 45 minutes, or until golden brown.

Remove from the oven and allow to thoroughly cool on a wire tray.

5

Meanwhile, whip the double cream for piping.

Place the chocolate into a glass bowl and sit it above a saucepan of boiling water to allow the chocolate to melt. When melted, remove from the heat.

6

Take each profiterolle and using a small knife make a small incision in the base.

Fill a piping bag, fitted with a very small nozzle, with the cream and force it through the incision and into the profiterole.

Finally, take each profiterole and dip it into the melted chocolate and sit each profiterole upright to allow the chocolate to set.

7

Present your profiteroles in the form of a tower and keep refrigerated until ready to serve.

Profiterolles au Chocolat 2

Ingredients

Choux Pastry
 10 fl oz Water
 100 g Butter
 1 pinch Salt
 1 pinch Sugar
 125 g Strong White Flour
 4 Eggs
Finishing
 20 fl oz Double Cream
 200 g Belgian Cooking Chocolate

Directions

1

Pre-heat your oven to 180ºC.

2

Put the water, butter, salt and sugar into a medium sized saucepan and bring to the boil. Add the flour and beat the mixture together until the mixture leaves the side of the saucepan.

3

Transfer the mixture to a mixing machine bowl and using the whisk attachment gradually beat in the eggs, one at a time.

4

Using a piping bag fitted with a plain nozzle, fill the bag with the mixture and pipe 3cm drops of the mixture on to a baking tray.

Place in the oven and cook for 45 minutes, or until golden brown.

Remove from the oven and allow to thoroughly cool on a wire tray.

5

Meanwhile, whip the double cream for piping.

Place the chocolate into a glass bowl and sit it above a saucepan of boiling water to allow the chocolate to melt. When melted, remove from the heat.

6

Take each profiterolle and using a small knife make a small incision in the base.

Fill a piping bag, fitted with a very small nozzle, with the cream and force it through the incision and into the profiterole.

Finally, take each profiterole and dip it into the melted chocolate and sit each profiterole upright to allow the chocolate to set.

7

Present your profiteroles in the form of a tower and keep refrigerated until ready to serve.

Profiterolles au Chocolat 2

Profiteroles au Chocolat

Leave a Reply

Your email address will not be published. Required fields are marked *