Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
For the filling and topping
- 1 2/3 cup double cream
- 200grams good-quality dark chocolate, broken into pieces
- 2tablespoons golden syrup
- 25grams unsalted butter
- 60grams plain flour
- 50grams unsalted butter
- 2 eggs, beaten
Nutrition per serving
3600kJ / 858Cal
3600 Kilojoules or 858 Calories
41% of daily energy intake*
Protein
9.9grams
Fat
72.8grams
Carbs
39.5grams
Sugars
26.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Freshly prepared profiteroles should be golden, light, bursting with thick cream, and drenched in a dark-chocolate ganache. Make sure that once cooked, you prick the choux buns to allow the steam to escape. This ensures a crisp, delicate pastry.
Method
Step 1 of 6
Preheat the oven to 220°C. Line two large baking sheets with baking parchment. Sift the flour into a large bowl, holding the sieve high to help to aerate it.
Step 2 of 6
Melt the butter and 150ml water in a saucepan over a gentle heat. Bring to the boil and remove from the heat. Add the flour and beat the mixture until it is smooth and forms a ball. Leave to cool for 10 minutes.
Step 3 of 6
Gradually add the eggs, beating well after each addition to form a stiff, smooth, and shiny batter. Spoon the batter into the piping bag fitted with the plain nozzle.
Step 4 of 6
Pipe 16 walnut-sized rounds of the batter onto the baking sheets. Bake for 20 minutes, until risen and golden. Remove and make a hole on one side of each bun. Return to the oven for 2 minutes to crisp up. Transfer them to a wire rack to cool completely. Use a knife to make a hole in each bun - this allows steam to escape.
Step 5 of 6
Whisk 300ml of the cream in a large bowl to form soft peaks. Gently heat the chocolate, golden syrup, butter, and remaining cream in a pan, stirring, until melted and smooth.
Step 6 of 6
Spoon the whipped cream into the piping bag with the star nozzle and pipe into the buns. Place them on a serving plate, drizzle the chocolate sauce over the top, and serve immediately
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