Profiteroles Recipe Video
Ingredients
Choux pastry mix - 4 portions
Chantilly cream - 4 portions
Chocolate sauce - 4 portions
Plain chocolate - Garnish
Icing sugar - To dust
Directions
Mise en place
Make the choux pastry
Lightly grease a good, solid non-stick baking tray
Pre-heat the oven to 210°C (Gas Mark 6)
Method
Put a 0.5cm plain piping tube into a clean piping bag. Spoon the choux pastry into the bag and carefully pip small walnut-size blobs of pastry onto the baking tray
Dampen the tip of your finger with a touch of cold water and neatly smooth down any small peaks that may be on your blobs of pastry
Place the tray in the pre-heated oven and bake for about 20–25 minutes
Remove from the oven and, using a metal skewer, make a small hole in each profiterole
Return to the oven for a further 4–5 minutes to allow any steam to escape
Remove from the oven and place onto a wire rack and allow to cool
Prepare the chantilly cream and chocolate sauce
Using a smaller piping bag with a small star tube, fill each profiterole with the cream
Arrange neatly in small piles on plates and dust with a little icing sugar
Take the warm chocolate sauce and carefully spoon over each pile of profiteroles
Garnish the plates with a little grated chocolate and serve
If you have any spare chocolate sauce, serve it separately in a small sauce boat.
This video is a creation of cookeryskills. You can visit cookeryskills for complete recipes, and more videos.
Make the choux pastry
Lightly grease a good, solid non-stick baking tray
Pre-heat the oven to 210°C (Gas Mark 6)
Method
Put a 0.5cm plain piping tube into a clean piping bag. Spoon the choux pastry into the bag and carefully pip small walnut-size blobs of pastry onto the baking tray
Dampen the tip of your finger with a touch of cold water and neatly smooth down any small peaks that may be on your blobs of pastry
Place the tray in the pre-heated oven and bake for about 20–25 minutes
Remove from the oven and, using a metal skewer, make a small hole in each profiterole
Return to the oven for a further 4–5 minutes to allow any steam to escape
Remove from the oven and place onto a wire rack and allow to cool
Prepare the chantilly cream and chocolate sauce
Using a smaller piping bag with a small star tube, fill each profiterole with the cream
Arrange neatly in small piles on plates and dust with a little icing sugar
Take the warm chocolate sauce and carefully spoon over each pile of profiteroles
Garnish the plates with a little grated chocolate and serve
If you have any spare chocolate sauce, serve it separately in a small sauce boat.
This video is a creation of cookeryskills. You can visit cookeryskills for complete recipes, and more videos.
Editors Review
Here's a dessert that will rock any party and turn any mundane evening into a delightful one! Watch this video to learn how you can make for yourself and for the others a yummilicious treat of puffy, creamy profiteroles. These will be loved by both kids and adults.Chef
