Profiteroles with hot chocolate sauce

By Ross_Hepburn

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

Details

Servings 30
Adapted from channel4.com

Preparation

Step 1

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.