Something I love about the weekend is that it is always a great excuse to have pudding! For me, pudding has to go beyond a slice of cake. Pudding has to be far more- usually incredibly rich and smothered in cream or chocolate. If you’re going to have a treat you’ve got to make it worth your while! One of the only pudding’s me and my other half can agree on is Profiteroles. I think it is one pudding some people would struggle to dislike. Light pastry, filled with freshly whipped cream drenched in chocolate sauce. As I said, you’ve got to make it worth your while…
Profiteroles have always looked or seemed really hard to make. I always used to think ‘no I couldn’t do that’ as soon as I think of pastry I panic. Even worse, how on earth does that cream get in there?! Surprisingly, it isn’t anywhere near as bad as I made it out to be in my head. They are so easy to make and don’t take much time to do either.
I made these to go with a roast dinner we made for our friends. I needed a crowd pleaser for a couple of fussy boys so this was ideal. Although the cream and chocolate the choux pastry is so light, it doesn’t make this dessert too rich in comparison to some such as Cheesecake. It’s a great dish to take to a friend or family member’s or if you’re hosting something yourself. I think they look impressive too as again I think everyone is under the impression they are super hard to make!
Don’t worry if they look or messy or if they come out of the oven different shapes and sizes. When you put them all together in a bowl they will look amazing and no one will be able to see any mistakes or mishaps!
Recipe inspired by James Martin, Good Food, and my boyfriend who doesn’t eat anything other than chocolate and cream.
- 50g Butter
- 2 Tablespoons of Caster Sugar
- 150ml Water
- 75g Strong White Flour (this is like bread flour not plain!)
- 2 Eggs
- 300ml Double Cream
- Vanilla Extract
- 100ml Water
- 80g Caster Sugar
- 200g Dark Chocolate
- Preheat the oven 200 degrees and place an empty roasting tin at the bottom of the oven to get hot
- Sieve the flour out onto a plate ready for later- trust me you’ll need to do this to be prepped for the next step
- To make the choux pastry put the butter, caster sugar and 150ml of water in a saucepan and put on a low heat until all the sugar has dissolved and the butter has melted. Bring to a boil then as soon as it starting bubbling take off the heat
- Add the flour all at once and stir energetically with a wooden spoon (as quick as you physically can) Eventually, the dough will come away at the sides and form into a smooth ball of paste
- Beat in the eggs a little at a time until the paste forms into something more glossy and stiff.
- Lightly grease two baking trays then wet with cold water and shake off the excess water
- Using two tablespoons spoon blobs of the pastry mix onto the trays with at least an inch space between them all
- Wet your finger with a little cold water and wet the top of each blob
- Place the trays in the oven then get a cup of water and tip into the empty roasting tray you placed in the bottom earlier, quickly shut the door once you’ve done this (this produces steam which helps put air into the pastry) bake the roles for 18-20 mins (they will have risen and will be slightly brown)
- When you take the roles out the oven make sure you cut a small air slit into the bottom of each to stop them from going soggy and collapsing. Cool on a wire rack
- When they are cold they will be ready for the cream. Using a handheld electric whisk whip the double cream with a few drops of vanilla extract. Once it is stiff and holds soft peaks it is ready- try not to overbeat.
- You can either cut small holes at the bottom of each choux bun and fill it with cream using a spoon or if you have a piping bag pipe it into a small hole until they are filled with the cream
- To make the chocolate sauce place the water and sugar in a pan and heat up until the sugar has dissolved, in the meantime melt the chocolate by breaking up into chunks and blasting in the microwave 30-60 second at a time, ensuring you stir in between. When the sugar has dissolved take the pan off the heat and stir in the chocolate until smooth.
- You can serve the sauce cold or hot onto the profiteroles. I personally prefer it cooled down.
- You can make individual portions in small serving dishes and bowls and pour the chocolate on the top when ready to serve. Or like me I positioned the profiteroles around one another in a bowl and served with chocolate- it’s up to you but don’t put the chocolate on until you’re serving to avoid sogginess!