Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 24 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
24
For the Chantilly cream
- 3/4 cup whipping cream
- 30grams icing sugar
- 1tablespoons vanilla extract
For the chocolate sauce
- 1/3 cup whole milk
- 90grams good-quality dark chocolate
- 30grams unsalted butter, softened
- 70grams strong white flour
- 2/3 cup whole milk
- 70grams salted butter
- 3 eggs
Nutrition per serving
458kJ / 110Cal
458 Kilojoules or 110 Calories
5% of daily energy intake*
Protein
1.7grams
Fat
9.1grams
Carbs
5.2grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These profiteroles are golden, light, and oozing with thick Chantilly cream.Choose an intense dark chocolate to contrast with the light choux buns. Once the buns are cooked, be sure to prick them to allow the steam to escape - this ensures a crisp, delicate pastry.
Method
Step 1 of 9
Preheat the oven to 190°C. Line a large baking sheet with baking parchment. Sift the flour into a large bowl, holding the sieve high to help aerate it.
Step 2 of 9
Heat the milk and salted butter in a medium saucepan over a medium heat until just starting to boil. Add the flour to the pan and bring to the boil, stirring constantly with a wooden spoon.
Step 3 of 9
After 1 minute, remove the pan from the heat and transfer the mixture into a heat proof bowl. Whisk the mixture with a hand-held electric whisk on medium speed for 2 minutes.
Step 4 of 9
Gradually add the eggs to the mixture, while the whisk is running. Scrape down the sides of the bowl using a silicone spatula to avoid lumps forming.
Step 5 of 9
Whisk until all the eggs have been added and the mixture is fully combined. Scoop 24 walnut-sized balls of the batter into the prepared sheet. Bake for 15-20 minutes, until risen, golden, and crisp.
Step 6 of 9
Remove the choux buns from the oven, prick each one in the side, and return them to the oven for a further 5 minutes. Allow them to cool completely on a wire rack. Once cool, use a knife to make a small hole in the side of each bun.
Step 7 of 9
For the Chantilly cream, whisk the cream, icing sugar, and vanilla extract together in a large bowl until the mixture forms soft peaks. Set aside.
Step 8 of 9
For the chocolate sauce, gently heat the milk in a saucepan, before adding the dark chocolate and butter. Stir over a medium-low heat until combined.
Step 9 of 9
Spoon the Chantilly cream into the piping bag and pipe it into the buns. Serve immediately with the chocolate sauce poured over the top.
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