Delicate choux pastries filled with Chantilly cream and caramel then topped with dark chocolate and a sprinkle of sea salt.
Profiteroles…Ever wondered how they make these little choux parcels of delight? You can find them on most dessert menus of restaurants and is always chosen by at least one of my kids for which they all want a piece and end up sharing.
I can now tell you they are so simple to make and can be a party centerpiece for any occasion or more importantly a dessert for the family, with spares because one bowl is not enough. Profiteroles are the base of the famous French show stopper; croquembouche and the choux pastry can be used for eclairs and beignets.
Profiteroles consist of just 4 simple steps, that’s right just 4 steps and then they are yours to share or hide and eat when no one is looking.
Just remember to wipe the little bit of chocolate from the edge of your lips before joining the family again.
For these profiteroles, I did update a classic recipe which usually consists of pastry cream or Chantilly cream and topped with chocolate sauce and filled with Chantilly cream and caramel sauce topped with melted dark chocolate with a sprinkle of sea salt.
Not too much of a change but a change that really lifts these little desserts to the next level. They were already fine as they were in the simple classic form but these have the marriage of flavour combinations in the dark chocolate, caramel, and salt, all accompanying the delicate and light airy choux pastry and sweet vanilla of the Chantilly cream.
I mean, how can anyone really turn down these small choux capsules of pure after dinner heaven.
- 250 ml water
- 150 g Plain Flour
- 90 g Butter
- 10 g caster sugar
- 4 medium eggs lightly beaten
Filling & Topping
- 300 g Double cream
- 40 g caster sugar
- ½ tsp. vanilla bean paste
- 150 g Dark Chocolate broken in to pieces
- 200 g caramel optional
- Sea Salt optional
- Heat the butter and sugar in the water until melted and bring to the boil then turn down the heat to low.
- Add the flour and stir until it forms a glossy ball and comes clean from the sides of the pan. Beat over the heat for about 30 seconds to ensure that there are no flour lumps.
- Empty in to a large mixing bowl and spread up the sides slightly and allow to cool for a few minutes. At this point pre-heat the oven to 200C/Gas Mark 6.
- While the mix is cooling in a separate bowl whisk the cream and sugar until just under stiff peak and then whisk in the vanilla bean paste. Place in the refrigerator until needed.
- Now the mix is cool add a little egg at a time using an electric whisk and mix until all the egg has been incorporated. The mix should be relatively thick and if you scoop up with a spoon it should drop of the spoon in about 10 seconds.
- On your baking sheet add the choux mix to a piping bag with a plain nozzle and pipe balls about 2cm in width and height. Dab your finger with a little water and press the tops of each ball to flatten the tops. This will prevent the choux buns burning on the tips.
- Bake in the oven for around 20 to 25 mins and golden brown and puffed up.
- Once out of the oven leave to cool slightly on the tray then transfer to a cooling wire and allow to cool completely.
- While they cool, melt the chocolate in a bowl over a pan of just boiled water.
- To finish pipe a little caramel in to each profiterole followed by the Chantilly cream then dip the tops in the melted chocolate. Place back on the cooling wire and sprinkle a little sea salt on each and let the cholate set.
- Serve at any time of the day as afternoon tea or a simple family dessert.