Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Profiteroles au Chocolat     Veg  CD  DP  French  65mins plus cooling

 

Serves 4   Cold  Vegetarian  Dessert  Pudding  France  Europe

 

Ingredients

For the choux buns

120ml/4fl.oz. Water

A pinch of Salt

50g/2oz Butter

50g/2oz Plain Flour

2 Eggs, beaten

For the filling

300ml/10fl.oz. Double cream  

For the chocolate sauce

175/6oz Plain Chocolate

25g/1oz Butter 

2-3 tbsp Water

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas Mark 7 and lightly oil 2-3baking sheets.  Place the water, salt and butter into a medium saucepan, heat slowly until the butter melts, then bring to the boil. 

 

2. Remove from the heat and add the flour all in one go and mix well. 

 

3. Return to a medium heat and continue to mix briskly until the mixture forms a solid ball and leaves the sides of the pan.

 

4. Remove from the heat and allow to cool slightly. 

 

5. Add the eggs a little at a time, beating well to incorporate the egg thoroughly then continue to beat until the mixture forms a stiff, smooth shiny dough. 

 

6. Drop spoonfuls of the pastry onto the baking sheets (16-20 in all) spaced well apart then bake at for about 20 minutes or until golden and well puffed. If you prefer you can pipe them.

 

7. Once cooked, remove from the oven and make a small slit in the side of each and cool on a wire rack.

 

8. Whip the cream until quite stiff. then slit the puffs in half near the base and fill with the cream. Pile in a pyramid on a shallow serving platter and refrigerate until ready to serve.

 

9. When ready to serve,  break the chocolate into small pieces and place in a small heatproof bowl together with the butter and water. 

 

10. Place the bowl over a pan of simmering water and heat, stirring, until the chocolate has melted and all the ingredients are well combined. 

 

11. To serve - drizzle the chocolate sauce over the profiteroles and serve immediately.

 

 

More Dessert  Recipes  |   Sweet Sauce Recipes  |  What's in Season

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

     

 Follow us 

Share 

 

Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

xxx

Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

Related Recipes and Information

More Dessert  Recipes 

 Sweet Sauce Recipes 

What's in Season

 

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos www.fotolia.co.uk