Cook and Scale
Profiteroles
6 servings · 65 min total
Crisp choux puffs filled with softly whipped cream and drowned in a glossy warm chocolate sauce. The showstopping French dessert that always disappears first.
Ingredients
- 1¼ dl water
- 1¼ dl milk
- 100 g butter
- 1 pinch salt
- 1 tsp white sugar
- 150 g wheat flour
- 4 egg
- 4 dl heavy cream
- 2 tbsp powdered sugar
- 150 g dark chocolate
- 1 dl heavy cream, for the sauce
Contains: Gluten, Milk, Egg, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the choux pastry dough — Heat the oven to 200C. Bring the water, milk, butter, salt, and sugar to a boil. Tip in all the flour at once and beat over the heat until the dough forms a smooth ball.
- 2.
Pipe the choux mounds — Off the heat, beat in the eggs one at a time until the paste is glossy and drops slowly. Pipe walnut-sized mounds onto a lined tray.
- 3.
Bake and fill the buns — Bake for about 25 minutes until puffed and deep golden. Pierce each to release steam and cool. Whip the cream with the icing sugar and fill the buns.
- 4.
Pour over the chocolate sauce — Melt the chocolate with the extra cream into a smooth sauce. Pile the filled buns and pour the warm chocolate over just before serving.