Profiteroles
- Contains Dairy
- Contains Wheat
- Contains milk
- Contains Eggs
Ingredients
For the choux
- 2fl. oz milk
- 2fl. oz water
- 2oz butter
- ½ tsp sugar
- Pinch of salt
- 2oz plain flour
- 2 large eggs
For the Chantilly cream
- 14fl. oz double cream
- 1oz icing sugar
- 1 tsp vanilla essence
For the ganache
- 2oz dark chocolate, broken into smaller pieces
- 2oz double cream
- 2 tbsp just-boiled water
- 0.35oz honey
- Baking tray;Piping Bag
Instructions
Step 1
Preheat oven to 200°C. Line a large baking tray with baking parchment.
Step 2
In a medium saucepan, add milk, water, butter, sugar, and salt. Bring to boil over medium heat while stirring constantly.
Step 3
Attach the hand mixer attachment to the power base, then assemble the beaters. When mixture starts boiling, remove from heat and add all the flour at once. Select power to begin mixing starting on speed 1 and slowly increasing to speed 3 until roux is combined.
Step 4
Return saucepan to hob. Continue cooking over medium heat stirring it continuously for approximately 3 minutes, or until mixture stops sticking to the sides of the saucepan and forms a ball. Remove from heat and allow to cool down slightly.
Step 5
With the beaters still attached, select power to begin mixing on speed 1. While mixing, add 1 egg at a time and mix until fully combined and smooth. Continue mixing for 1 minute.
Step 6
Place dough in a piping bag fitted with plain piping nozzle and pipe 18 balls, 4cm in diameter onto prepared baking tray. Transfer to oven and bake for 15 minutes.
Step 7
After 15 minutes, reduce oven temperature to 175°C and continue baking for additional 20 minutes or until golden brown. Remove from oven to a wire rack and allow to cool down completely.
Step 8
Meanwhile, in a separate large bowl, add all ingredients for Chantilly cream. Select power to begin beating starting on speed 1 and slowly increasing to speed 4 until stiff peaks appear. Spoon cream into a piping bag fitted with a plain nozzle and fill profiteroles or halve profiteroles with serrated knife and sandwich with cream. Arrange on a plate in a pyramid shape.
Step 9
In a heat-resistant bowl over a pan of hot water, add chocolate and cream. Stir regularly until chocolate is melted and smooth. Add 2 tablespoons just boiled water and honey and mix to combine. Drizzle profiteroles with ganache and serve immediately.