Profiteroles with hot chocolate

Serves:

serves 4 – 6

Ingredients

For the choux pastry:
Butter 40g
A pinch of salt
Water or milk 120ml
Plain flour 80g
Eggs (lightly beaten) 120g

For the filling:
Chocolate Ganache
Pastry cream

Method

These delicious choux pastry balls can be filled with whipped cream, pastry cream or even ice cream. The puffs may be left plain or garnished with chocolate sauce, caramel or a dusting of powdered sugar

Put the butter, salt and water (or milk) into a saucepan and heat, stirring, until boiling. Add the flours to the bowl. Turn the temperature off and continue to mix for 3 minutes.

When the temperature reaches 80ºC add the egg and beat until fully incorporated.

Pour the mixture into a piping bag and pipe 3cm diameter buns onto the baking tray.

Press down the tops with a wetted fork . Allow to stand at room temperature for 20 minutes, then bake in a preheated oven at 220ºC for 10 minutes, then at 180ºC for 15 minutes.

Remove from the oven and make a small hole in the base of each bun. Return to the oven for 10 minutes to dry.

Make the filling:

Once cooled fill with pastry cream and serve with chocolate sauce/ganache.

Check the custard has thickened, put in the fridge.

Serving Suggestions

Note