Profiteroles with hot chocolate sauce

Photo by Ross H.
Adapted from channel4.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Adapted from channel4.com

Ingredients

  • Choux pastry:

  • 125

    ml milk

  • 200

    ml water

  • 150

    g plain flour

  • 1

    tsp golden caster sugar

  • 1/2

    tsp salt

  • 100

    g unsalted butter

  • 4

    medium eggs, lightly beaten

  • Chantilly cream:

  • 1 1/2

    a vanilla pod, split

  • 300

    ml whipping cream

  • 1-2

    tbsp icing sugar

  • Chocolate sauce

  • 200

    g good quality dark chocolate (70% cocoa solids)

  • 30

    g unsalted butter

  • 3

    tbsp clear honey

  • 125

    ml full fat milk

  • Chocolate sauce:

  • 200

    g good quality dark chocolate (70% cocoa solids)

  • 30

    g unsalted butter

  • 3

    tbsp clear honey

  • 125

    ml full fat milk

Directions

Preheat the oven to 200˚C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting). Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown. Remove from the oven and transfer to a wire rack to cool completely before filling. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream, and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.

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