Golden choux buns filled with Chantilly cream and drizzled with a rich chocolate sauce.
Profiteroles with Chocolate SauceAdd to My Cookbook
- Prep Time
- Cook Time
- Difficulty Level Intermed..
- (5 /5)
- 2 ratings
For the choux pastry:
- 200ml/7fl oz water
- 85g/3oz unsalted butter
- 1 tsp caster sugar
- 115g/4oz plain flour, sifted
- Pinch of salt 3 eggs, beaten
For the Chantilly cream:
- 300ml/10½fl oz fresh cream, chilled
- 2 tbsp icing sugar, sifted
- 2 tsp vanilla extract or seeds from 1 vanilla pod
For the chocolate sauce:
- 200g/7oz good quality dark chocolate, roughly chopped
- 180ml/6fl oz fresh cream
- 2 tbsp golden syrup
- 30g/1oz unsalted butter
- Preheat oven to 200°C/400°F/gas 6 and line 2 baking sheets with parchment paper.
- Combine the water, butter and sugar in a large saucepan and heat ingredients over low heat until butter is melted. Once melted, increase heat and bring to a boil.
- Turn off the heat and add the flour and salt in one go. Beat vigorously with a wooden spoon until the mixture starts to come away from the side of the pan, transfer mixture to a large bowl and leave to cool for 15 minutes.
- Gradually beat in the eggs, make sure to thoroughly mix after each addition, until mixture is smooth and glossy, you may not need to add all of the egg. Mixture is at the right consistency when it will reluctantly fall from a spoon when given a sharp jerk.
- Spoon mixture into a piping bag fitted with a large plain piping tip. Pipe 15 neat balls onto each prepared baking sheet, about the size of a walnut. Alternatively, use 2 wet spoons to drop balls of mixture onto baking sheet. Use a wet fingertip to flatten any peaks. Bake for 18-20 minutes until well puffed and golden brown.
- Remove from the oven and use a skewer to poke a hole in the bottom of each choux bun to allow steam to escape. Place buns back on to baking sheet hole side up and return to the oven for 5 minutes. Remove from the oven and leave to cool completely before filling.
- For the filling, combine cream, sugar and vanilla in a large bowl. Lightly beat with a whisk or electric mixer until soft peaks form. Do not overbeat. Spoon cream into a piping bag fitted with a small plain piping tip and fill each choux bun through the piercing made earlier. Alternatively, use a serrated bread knife to cut the top off each bun then pipe or spoon the cream into one half, and top each with the unfilled half.
- For the sauce, place chocolate, butter and syrup in a medium sized heat proof bowl, place bowl over a pot of simmering water. Stir occasionally until melted and smooth. Add cream and stir until thoroughly mixed. Remove from heat.
- To serve, arrange profiteroles on a serving plate or in individual bowls and generously drizzle with warm chocolate sauce. Choux buns can be made ahead and stored in a container or paper bag once completely cooled. Crisp buns for 5 minutes in a preheated 180°C/350°F/gas 4 oven, leave to cool and fill as directed. Once filled, profiteroles should be kept in a cool place, but not refrigerated, and eaten on the same day.