The Crazy Kitchen: Chocolate Profiteroles

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Sunday, 30 September 2012

Chocolate Profiteroles

In another BritMums challenge, this time in conjunction with Anchor, I have been asked to cook a family recipe that includes butter or cream. I've decided to make a family favourite, Chocolate Profiteroles, that my Mum usually makes when we all get together as it's my brother's all-time favourite dessert. The chocolate sauce recipe is one that my Mum has been making for years, taken from a very old M&S freezer cook book. It makes a good quantity of sauce but if there's too much it can be kept in the fridge and eaten with ice cream, or frozen for use at a later date.

Profiteroles are something that look pretty impressive but are actually a lot easier to make than they look. Choux pastry is possibly one of the easiest pastries to make and it can be used to make profiteroles or choux buns / eclairs.


profiteroles

Chocolate Profiteroles

140g Butter
300ml Water
200g Plain Flour
4 Eggs

Filling
600ml Double Cream
3 tsp Cocoa Powder (optional)

Chocolate Sauce
100g Caster Sugar
100g Soft Brown Sugar
75g Cocoa Powder
1 tsp Vanilla Extract
2 tsp Cornflour
300ml Milk
50g Dark Chocolate
25g Butter

  • Preheat the oven to 200 degrees (C)
  • Place the butter and water into a saucepan and heat gently until the butter has melted, bring to the boil.
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  • Remove from heat and stir the flour quickly in and beat well until the mixture leaves the sides of the saucepan and forms a ball
  • Leave to cool slightly then gradually beat in the eggs
  • Spoon into a piping bad with a plain nozzle and pipe balls onto a greased baking sheet, spaced well apart
  • Bake for 20 minutes until crisp & golden
  • Make a slit in the side of each, and pop back in the oven for 2-3 minutes
  • Remove from oven & cool on a wire rack
  • Whip the cream with the cocoa powder (optional) until thick
  • Pipe or spoon the cream into the cooled choux buns
  • Add the caster sugar, soft brown sugar, cocoa powder & vanilla to a pan
  • Mix the cornflour to a paste with a little of the milk and add to the pan with the remaining milk
  • Heat gently and bring to the boil, strirring well
  • Increase the heat and boil briskly with no stirring for 2 minutes
  • Remove from the heat and stir in the butter and chocolate - allow to cool slightly before pouring over the cream filled buns
the proof, they say, is in the pudding ...and finally I think we've found a dessert that this little one approves of..


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1 comment:

  1. Pinned! Another fan one I'll be making at Christmas time. Why in God's name didn't you win best food?

    ReplyDelete

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