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Spelt and Summer Berry Profiteroles with Chocolate Sauce

Whipped cream and summer berries (any combination of strawberries, raspberries or blackberries) fill these little airy spelt choux puffs. Serve with extra berries and top with warm dark chocolate sauce.

Free from Soya, Nuts
Vegetarian, Organic

Ingredients

Change Quantities:
  • CHOUX PASTRY BUNS
  • 75g Doves Farm Organic White Spelt Flour
  • ½ tsp caster sugar
  • 2 eggs
  • 50g butter
  • 140ml water
  • FILLING
  • 125g summer berries
  • 25g icing sugar
  • 125ml double cream
  • berries for decoration
  • CHOCOLATE SAUCE
  • 150ml single cream
  • 1 tbsp caster sugar
  • 75g plain chocolate

Choux Pastry Buns

  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Sift the flour onto a plate and sprinkle the sugar over the top. Set this aside.
  3. Crack the eggs into another bowl, beat them and set these aside too.
  4. Put the butter and water into a saucepan and bring to the boil.
  5. Remove the pan from the heat, quickly add the prepared flour and mix together well.
  6. Return the pan to a gentle heat stirring vigorously for 30 seconds to make a soft dough.
  7. Remove the pan again, add half the prepared egg to the pan and beat it into the dough.
  8. Beat in the remaining egg to make a thick, smooth paste.
  9. Take a good teaspoon of the paste, scrape onto a second teaspoon then scrape it back onto the original spoon to make a ball of paste and drop this onto the prepared baking tray. Repeat with the remaining dough. OR pipe small balls of dough onto the baking tray.
  10. Bake for 25–30 minutes until golden brown and dry on the inside.
  11. Remove the tray from the oven and make a cut knife in the side of each choux bun to allow steam to escape.
  12. Leave to cool.

Filling

  1. Mash the berries with the icing sugar.
  2. Put the cream into a large mixing bowl and beat until thick.
  3. Mix in the sweetened berries.
  4. Spoon or pipe the mixture into the cold choux buns.
  5. Chill until ready to serve.

Chocolate Sauce

  1. To make the sauce put the cream and sugar into a saucepan and gently heat together, stirring until the sugar is dissolved. Remove the pan from the heat.
  2. Break up the chocolate, add it to the cream and stir until it is dissolved and the sauce is glossy.
  3. Serve the sauce with the profiteroles.

Equipment

Large oven tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • CHOUX PASTRY BUNS
  • 75g Doves Farm Organic White Spelt Flour
  • ½ tsp caster sugar
  • 2 eggs
  • 50g butter
  • 140ml water
  • FILLING
  • 125g summer berries
  • 25g icing sugar
  • 125ml double cream
  • berries for decoration
  • CHOCOLATE SAUCE
  • 150ml single cream
  • 1 tbsp caster sugar
  • 75g plain chocolate

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