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Chocolate Profiteroles

Chocolate Profiteroles

Recipe Submitted By: bakingmad

This Chocolate Profiteroles Recipe has been created and filmed exclusively for Baking Mad by Eric Lanlard. We hope this offers you baking inspiration. Eric is the star of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	00 minutes
Portions	.
Skill Level	Easy
Average Rating

Chocolate Profiteroles Ingredients

250 ml	Water
100 grams	Butter cut into chunks
150 grams	Plain White Flour (Allinson Nature Friendly) sifted
4	Free Range Eggs (Happy Eggs)
250 ml	Cream whipping
2 tbsp	vanilla sugar
150 grams	Dark Chocolate Flavour Cake Covering (Silver Spoon Create)

This recipe uses

How to make Chocolate Profiteroles

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

First make the choux pastry. In a saucepan heat the water to boiling point.
Add the butter, a piece at a time, and stir until melted.
Remove the pan from direct heat and whisk in the flour.
Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan.
Remove the pan from direct heat and beat in the eggs one at a time, mixing each egg in thoroughly. Set aside and cover with cling film.
Preheat the oven to 200°C/gas 6.
Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry 5mn
Bake the profiteroles for 30 minutes until golden and risen.
Meanwhile, whip the cream and sugar to you get soft peaks.
Melt the chocolate on a bain marie
When the profiteroles are baked and have cooled down, pierce them with a sharp knive and fill them with the whipped cream .
Pile them onto a serving plate and pour over the melted chocolate

Reviews

Read all reviews (1) | Average rating: 5 stars

"Oh Wow! Despite the terrible spelling and grammer and the fact that it says to use milk which isn't in the ingredients, I never used any milk. This is an awesome recipe. I never had any vanilla sugar so I used a few drops of vanilla extract with the cream. This is a recipe I will use again and again! "

26-07-2011 | Author: pastypete | 5 stars