Crispy shells, a cloud of cream, and two dreamy sauces—profiteroles are always a hit and surprisingly easy to make!
Ingredients
Prep time: 10 minutes
Bake time: 20 minutes
Serves: 4
You will need: A piping bag
For the choux pastry:
- 50g butter
- 150ml water
- 75g plain flour, sieved
- 2 eggs, beaten
For the cream filling:
- 200ml double cream
- 2 tbsp sugar
- 1 tsp vanilla extract
For the chocolate sauce:
- 70g dark chocolate, broken up
- 70ml double cream
- 1 tbsp whiskey or rum (optional)
Method
Preheat the oven to 220°C/200°C fan/gas mark 7.
To make the choux pastry:
- Melt the butter and water in a saucepan.
- Bring to a simmer. Remove from the heat, place all the flour in the pan and quickly beat with a wooden spoon until the ingredients combine and the dough comes away from the side of the pan.
- Gradually add the eggs while beating continuously until the mixture is glossy in appearance.
- Spoon the mixture into a piping bag with a 10-12mm nozzle fitted, you can also use a spoon to and add 1 tbsp of the mixture to the baking tray.
- Pipe 12 small balls onto a lined baking tray. Dab the tops with water to prevent burning.
- Bake for 17–20 minutes until golden.
- Cool on a wire rack.
For the cream filling:
- Whip the cream, sugar, and vanilla to soft peaks.
- Spoon the mixture into a piping bag with a small nozzle fitted.
- Pipe into the cooled profiteroles from the base, make a small hole with a knife to make this easier.
For the chocolate sauce:
Melt the chocolate with the cream and whiskey in a glass or metal bowl over a simmer saucepan of water until melted and smooth.
Chef Top Tip:
*Don't open the oven door while baking or your profiteroles may collapse!
*Make ahead, fill with cream and dredge in sauce just before serving for a quick dessert
