Chocolate Profiteroles
Cooking time: 1.5 hrs
Serves: 8-10
Ingredients
250g water
120g unsalted butter
150g plain flour
4 large eggs
600g whole milk
200g dark chocolate, chopped
6 large egg yolks
140g castor sugar
60g cornstarch
1 vanilla pod
200g dark chocolate, chopped
100g heavy cream
Method
Preheat your oven to 200°C. Line a baking sheet with a nonstick Mat.
In a saucepan, combine water and butter over medium heat. Bring to a boil until the butter melts completely. Remove from heat. Add all-purpose flour to the saucepan and quickly stir until the mixture forms a smooth ball.
Transfer the dough to a mixing bowl and let it cool slightly. Gradually add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
Fit a pastry bag with a plain round tip and fill it with the choux pastry. Pipe 4cm blobs onto the prepared baking sheet, leaving enough space between them. Bake in the preheated oven for 20 minutes or until golden brown. Remove from the oven and let them cool completely on a wire rack.
To make the chocolate filling, heat the milk in a saucepan until it starts to simmer. Remove from heat and add the Frist 200g chopped dark chocolate. Stir until the chocolate is melted and well combined. In a separate bowl, whisk together the egg yolks, sugar and cornstarch until smooth and creamy. Gradually pour the hot milk-chocolate mixture into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and comes to a slow boil. Remove from heat and stir in the scraped vanilla pod. Let it cool completely.
Once the pastry and filling have cooled, use a sharp knife to make a small slit in the bottom of the profiterole ,Fill a pastry bag fitted with a small round tip with the chocolate filling and pipe it into the roll through the slit
For the chocolate glaze, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until the chocolate is melted and the glaze is smooth.
Dip the top of each filled profiterole into the chocolate glaze, allowing any excess to drip off. Place them on a wire rack to set.
Any excess glaze can be let down slightly with cream and used as a pouring sauce over the top of the profiteroles after you’ve made your stack. Enjoy.
