|(pic courtesy Sainsbury’s book)|
Profiteroles with chocolate sauce
This is the first time I’ve ever made this and for a first timer, I have to say that these were surprisingly easy to make despite choux pastry apparently being hard to make? *shrug* Maybe this recipe is just a good recipe? Maybe my food mixer is just good? lol. Maybe I was just lucky?
Although, the only problem I did have was the piping of the whipped cream inside the choux buns. Such a novice, I had to try and play around with the nozzles I had to get best results but all in all, these were definitely fun, easy to make and certainly rewarding to eat after! Nom nom nom!
These didn’t last long at all. The fella ate quite a few and commented that they were nice and tasted as good (if not better) than shop ones. I have to agree that I thought they were better. I certainly wash;t expecting them to taste nice at all but way hey! Always a Brucey bonus I say! Although I didn’t manage to get a photo of my actual profiteroles (they didn’t last that long!) they didn’t look too far off the stock image above albeit a load more chocolate on the top. I made the recommended amount too.
Profiteroles with Chocolate Sauce Recipe:
Makes 18 profiteroles
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 70 minutes (1 hour, 10 minutes)
Suitable for vegetarians
50g unsalted butter (small cubed) plus extra for greasing,
60g plain flower
1 teaspoon caster sugar,
2 medium eggs (beaten),
300ml whipping cream,
1 tbsp icing sugar
For the chocolate sauce
200g plain chocolate,
5 tbsp double cream,
2 tbsp golden syrup
- Preheat the oven to 200ºC, fan 180ºC, gas 6. Place the butter in a medium sized saucepan. Add 150ml cold water and simmer over a low heat until the butter has melted. Bring to the boil, then quickly add the flour and sugar (I sifted both the flour and sugar into a different bowl then bunged them both in together straight off the heat). Remove from the heat (or do it my way) and beat briskly with a wooden spoon until the mixture forms a smooth ball that leaves the sides of the saucepan clean.
- Tip into a bowl and leave to cool for 5 minutes, then gradually add the egg, beating until you have a smooth, shiny paste (I put my mixture into my mixer, attached a K-beater and added all of the eggs at once then turned on high until sufficient smooth, shiny paste as mentioned above). Lightly grease a sheet of baking paper and place on a baking tray (I greased the tray and placed a clean sheet of baking paper on top of greased tray). Spoon the paste into a piping bag with a plain nozzle and pipe into 18 walnut-sized balls, leaving space between them for spreading.
- Bake for 10 minutes, then increase the oven tempreature to 220ºC, fan 200ºC, gas 7 and bake for a further 15 minutes, until the choux buns are light golden brown and firm to the touch (here, I adjusted cooking times as mine were cooked with 5 minutes remaining on the clock, so best to keep an eye on them during the last 15 minutes of cooking). Quickly pierce each one underneath with a skewer to let steam escape, then leave to cool on a wire rack (I left mine on the baking tray on the baking paper covered after and they were absolutely fine and not at all greasy underneath).
- To make the sauce, place a heatproof bowl over a pan of gently simmering water and melt the chocolate with the double cream and golden syrup until smooth (I melted the chocolate completely first before adding the double cream and golden syrup).
- To make the filling, whip the cream with the icing sugar. When the profiteroles are cold, pipe the cream into the middle of each and spread (or in my case drizzle (yum)) the tops with chocolate sauce.
Per serving, 195 calls, 14.6g fat, 8.9g sat fat, 10g total sugars, trace salt.