Recipe for Chocolate Profiteroles
Chocolate profiteroles are delicious as a snack and will go down nicely, like doughnuts, with a hot cup of coffee.
Ingredients:
For Profiteroles
| Choux Pastry profiteroles |
(sufficient for 6 people)
Chocolate Sauce (see below)
Chocolate Pastry Cream (see below)
For Chocolate Sauce
170 grams Dessert Chocolate (roughly chopped)
285 milliltres Water
115 grams Granulated Sugar
For Chocolate Pastry Cream
1 Egg (separated)
1 egg yolk
55 grams Castor Sugar
20 grams Plain Flour
15 grams Cornflour
285 millilitres Milk
85 grams Plain Chocolate (roughly chopped)
1 tablespoon Coffee Essence
You will also need a forcing bag with a plain eclair nozzle.
Method:
For Profiteroles
Set the oven to 200 degrees Celsius.
Place the choux pastry, in small balls, onto a dampened baking sheet.
Bake until crisp (about 30 minutes)
Lift the profiteroles off the sheet and prick them to release the steam.
Leave to cool.
In the meantime, you can prepare the chocolate pastry cream.
For Chocolate Pastry Cream
Cream the egg yolks with the castor sugar until white.
Add the flours.
Use a small quantity of cold milk to make a smooth paste.
Simmer the chocolate in the remaining milk until it has melted.
Pour the chocolate milk onto the egg mixture.
Blend and return to the pan.
Make sure that the pastry cream is completely smooth.
Stir over a slowly rising heat until the mixture boils. If lumps form in the pastry cream, remove from the heat immediately. Beat cream until it is smooth. If it is too thick, add a little milk.
Whip the egg white until stiff.
Place a small portion of the boiling cream into a bowl and fold in the egg white.
Put this portion back in the pan and stir carefully until the egg white sets (about 3 minutes).
Turn the cream into a bowl to cool.