Profiteroles with hot chocolate
serves 4 – 6
For the choux pastry:
A pinch of salt
Water or milk 120ml
Plain flour 80g
Eggs (lightly beaten) 120g
For the filling:
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.