I’ve never made choux pastry before but I’m a huge fan of the kind of things you make with it, especially eclairs and these, proper old school profiteroles. This makes around 16-20 which is good for around 4 people, you can scale up accordingly!
You will need:
- 150ml water
- 70g plain flour
- 50g unsalted butter
- 2 medium eggs
- 300ml double cream
- 150g milk chocolate for bakers
- 1 teaspoon vanilla essence or paste
- 2 tablespoons icing sugar
- Pinches of sugar and salt
Preheat the oven to 180 degrees. Place a non stick sheet or baking parchment on a large oven tray.
Warm up the water and butter, with a pinch of salt and sugar, in a saucepan until it is simmering. Take off the heat immediately.
Pour in all the flour, stirring vigorously with a wooden spoon until the mixture becomes a smooth paste. Put to one side for around 8 minutes to cool a little.
Beat the eggs and pour a third into the pastry, stirring vigorously again until the pastry is a smooth paste again. Repeat twice until all the egg is combined.
Pour the pastry into a piping bag with either a large nozzle on the end or if using a disposable one, snip off a large hole at the end when the pastry is ready to pipe.
Pipe a large blob, around 3cm wide, onto the tray and repeat until you have 16-20 blobs.
Place in the oven and bake for 20-22 minutes, until they are just starting to turn a golden brown.
Remove from the oven. Turn each profiterole over and prick the bottom with a skewer to release any steam. Leave to cool.
When cooled, make the filling. Place 200ml cream, the vanilla and icing sugar in a bowl and whisk with and electric whisk until it forms very stiff peaks.
Place in a new piping bag with a 3-5mm nozzle. Inject in the base of the profiteroles until you can see cream through the pastry. You should notice each roll get a lot heavier! Pop in the fridge while you make the chocolate.
In a saucepan, warm the remaining cream until it’s just about to simmer. Remove from the heat and break up the chocolate into it. Stir quickly with a spoon until you have a creamy chocolate sauce. Leave to cool (not in the fridge), stirring occasionally.
Once the chocolate is quite thick, dip the profiteroles upside down into the chocolate and place on a plate, pop them all into the fridge for a few minutes to set.
Serve immediately or put cling film over them once the chocolate is set and keep for another day. The sauce can also be kept in the fridge.
When you serve, pop the sauce in the microwave for a minute, this will warm it up to the right pouring consistency.