Profiteroles With Chooclate Sauce

Profiteroles with Chocolate Sauce

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30-35 minutes about 15 profiteroles Nuts Vegetarian

About this recipe:

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The choux pastry buns for this iconic dessert can be made in advance and stored in a tin or wrapped and frozen. If needed after storing, pop them back in a hot oven for five minutes to crisp them up. Serve your profiteroles covered with chocolate as a chilled treat or serve them cold with sauce hot on the side.

Equipment:

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large baking tray, saucepan, baking liner or parchment paper, 4 x mixing bowls, spatula and 2 x soup spoons or a piping bag

Ingredients:

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CHOUX PASTRY BUNS
75g Doves Farm Organic Strong White Bread Flour
Ā½ tsp caster sugar
2 eggs
50g butter
140ml water

CREAM FILLING
150ml whipping or double cream
1 tbsp icing sugar

CHOCOLATE SAUCE
50g milk chocolate
50g plain chocolate
100ml milk
1 tbsp caster sugar

Method:

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200°C, Fan 180°C, 400°F, Gas 6

Choux Pastry

  1. Pre-heat the oven.
  2. Line a large baking tray with a baking liner or parchment paper.
  3. Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker.
  4. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
  5. Put the butter and water into a saucepan over a medium heat.
  6. When the butter has melted and water come to the boil, remove the pan from the heat.
  7. Immediately add the flour from the bowl and mix into a thick paste.
  8. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough.
  9. Remove the pan from the heat.
  10. Add a third of the egg and beat it into the dough with a spatula.
  11. When it is incorporated, beat in another third of the egg.
  12. Beat in the remaining egg to make a thick, smooth paste.

Choux Buns

  1. Take a soup spoon of the paste, scrape it onto a second soup spoon, then scrape it back onto the original spoon to encourage the formation of a ball of choux paste.
  2. Drop the ball of paste onto the baking tray and repeat with the remaining paste.
  3. OR, put the choux paste into a piping bag and pipe balls of dough onto the baking tray.
  4. Bake for 30-35 minutes until golden brown and crisp to the touch.
  5. Remove the tray from the oven.
  6. As soon as you can handle the choux balls, cut the side of each bun with a sharp knife to allow the steam to escape.
  7. Transfer the choux buns to a wire rack to cool.

Cream Filling

  1. Put the cream into a mixing bowl and beat until thick.
  2. Sieve the icing sugar over the cream and stir to combine.
  3. Spoon or pipe the cream into the cold choux buns.
  4. Chill until ready to serve.

Chocolate Sauce

  1. Break up the two types of chocolate into a bowl.
  2. Put the milk and sugar into a saucepan over a gentle heat, stirring until the sugar is dissolved.
  3. Remove the pan from the heat.
  4. Add the chocolate pieces and stir until it is dissolved and the sauce is glossy.
  5. Spread chocolate sauce over the top of each choux bun and leave to set. Pile the chocolate coated choux buns onto a plate to serve.
  6. OR smear a little chocolate sauce on the top of each cream filled choux bun, pour the rest of the warm sauce into a jug and serve.

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