Ingredients

  • 1 4 egg quantity choux pastry
  • 270 milliliters water
  • 110 grams butter, unsalted chopped
  • 150 grams flour
  • 1 tablespoon sugar, caster
  • ⅛ teaspoon salt
  • 4 eggs well beaten
  • Filling
  • Crème Pâtissière, 1 quantity
  • 290 milliliters milk
  • 2 egg yolks
  • 55 grams sugar, caster
  • 20 grams plain flour
  • 20 grams cornstarch
  • 1 teaspoon vanilla
  • 55 grams chocolate chopped
  • ½ teaspoon cinnamon
  • Filling
  • 110 milliliters double cream soft whip
  • Chocolate Glaze
  • 2 ½ tablespoons water
  • 25 grams butter, unsalted
  • 150 grams chocolate chopped
  • 15 grams powdered sugar

Directions

1. Choux: Slowly bring water and butter to a boil so that butter is melted before water boils. Remove from heat and add flour, sugar and salt all at once. Beat until pastry comes away from sides of pan. Pour onto plate and cool to room temperature. Put back in bowl and add egg, little at a time, and beat in. Only add enough egg until batter drops from spoon in 2-3 seconds. Do not add too much egg, else batter won't rise. Use a pastry bag, largest nozzle, to pipe onto baking sheet.
2. Bake in 200*C/400*F/FM 6 oven for 25 minutes, until rolls do not give when touched. Bring out of oven and poke holes in bottoms. Place rolls back on cookie sheet, upside down, and bake for 5 more minutes. Turn off oven and continue letting rolls dry out until no more squeaks.
3. Crème Pâtissière-Scald milk. Cream yolks and sugar until pale. Mix in flours. Pour on the milk and mix well. Return mixture to a clean pan and slowly bring to a boil, stirring continuousely, and cook for 1 minute. It will go alarmingly lumpy but don't worry. Remove from heat and add vanilla, chocolate and cinnamon. Chill.
4. Whip cream to soft peaks then combine with Crème Pâtissière. Pour into a piping bag with medium nozzle. Pipe into pastry.
5. Chocolate Glaze-Heat water and butter until butter is melted. Remove pan from heat and add chocolate. Stir until melted.
6. Dip profiteroles into chocolate glaze. Chill until serving.
7. To serve, dust with powdered sugar.

Notes
Serving Ideas:Original serves 10


Categories
Puddings
Keywords
Puddings
MacGourmet downloadChocolate Profiteroles II. To import, drag image to your MacGourmet recipe box.