Profiteroles Au Chocolat Recipe
Ingredients
| Plain flour | 65 Gram | |
| 1 x 2.5 ml spoon salt | ||
| Unsalted butter | 50 Gram | |
| Water | 120 Milliliter | |
| Eggs | 2 | |
| 1 egg beaten with 2 X 15 ml spoons milk | ||
| Chocolate Ice Cream Chocolate Butter Sauce, to serve | ||
Directions
Butter a baking sheet and cover with greaseproof paper.
To make the choux dough, sift the flour and salt together on to a sheet of greaseproof paper.
Put the butter and water in a saucepan over a low heat, until the butter melts.
Increase the heat and bring to the boil.
Remove from the heat immediately and add all the flour.
Stir the mixture until combined, then place over a medium heat stirring constantly, until the mixture forms a ball that comes away cleanly from the sides of the pan.
Remove from the heat and leave to cool for a few minutes.
Add the eggs, 1 at a time, beating after each addition, until thoroughly incorporated.
Continue beating until the mixture is smooth.
Spoon the mixture into a piping bag fitted with a 2 cm/ 3/4 inch plain nozzle and pipe 15 walnut-sized pieces of dough, 4 cm/1 1/2 inches apart, on to the baking sheet.
Gently brush the top of each choux ball with the egg and milk mixture.
Bake in a preheated oven for 15-20 minutes or until the choux balls are golden in colour.
A few minutes before they are done, pierce them with a fork to release the steam.
Remove from the oven to cool.
When cool, slice each profiterole in half horizontally.
Working quickly, spoon the chocolate ice cream on to the bottom half, then replace the top.
Place the profiteroles in the freezer for 10 minutes to firm the ice cream, then serve with chocolate butter sauce.
To make the choux dough, sift the flour and salt together on to a sheet of greaseproof paper.
Put the butter and water in a saucepan over a low heat, until the butter melts.
Increase the heat and bring to the boil.
Remove from the heat immediately and add all the flour.
Stir the mixture until combined, then place over a medium heat stirring constantly, until the mixture forms a ball that comes away cleanly from the sides of the pan.
Remove from the heat and leave to cool for a few minutes.
Add the eggs, 1 at a time, beating after each addition, until thoroughly incorporated.
Continue beating until the mixture is smooth.
Spoon the mixture into a piping bag fitted with a 2 cm/ 3/4 inch plain nozzle and pipe 15 walnut-sized pieces of dough, 4 cm/1 1/2 inches apart, on to the baking sheet.
Gently brush the top of each choux ball with the egg and milk mixture.
Bake in a preheated oven for 15-20 minutes or until the choux balls are golden in colour.
A few minutes before they are done, pierce them with a fork to release the steam.
Remove from the oven to cool.
When cool, slice each profiterole in half horizontally.
Working quickly, spoon the chocolate ice cream on to the bottom half, then replace the top.
Place the profiteroles in the freezer for 10 minutes to firm the ice cream, then serve with chocolate butter sauce.
Chef
