Friday, 12 November 2010


I love profiteroles, even though they are a bit of a stereotypical 80's dessert - anyway everything goes in cycles and comes back in fashion, right?! So, I'm bringing profiteroles back, here's my recipe.

For the choux pastry
60g unsalted butter
2 tsp caster sugar
80g plain flour
small pinch of salt
2 eggs, beaten
135ml water

For the chocolate sauce
50g unsalted butter
200g good quality dark chocolate
1/2 cup of cream
1tbsp golden syrup

For the filling
400ml Double cream
Vanilla pod seeds, or good quality vanilla extract
1 dessertspoon of icing sugar (optional)

Preheat your oven to 200°C.
Line a baking tray with non stick baking parchment.
Place the water, butter and sugar in a good sized pan and heat until the butter is melted and the water is just beginning to boil.
Remove the pan from the heat and tip in the flour and salt, stirring immediately, don't worry if the pastry looks like a gloopy mess, it will all come together if you keep beating. Once the pastry has come together as a smooth dough, return to the heat for a whiles, no more than a minute, until the pastry begins to shrink away from the sides of the pan.
Remove from the heat once more and gradually add the eggs, beating well after each addition. You will end up with a smooth, glossy mixture that is dropping consistency.

Spoon or pipe small mounds of the mixture onto your baking tray, about 1 1/2 teaspoons per bun.

Sprinkle the tray with water to help create steam in the oven. Bake for 10-20 minutes until well golden brown, if you take them out too soon they will be too soft.
On removing the profiteroles from the oven, pierce each one on the underside with a skewer to let the steam escape. Leave to dry upside down on a cooling rack.

To make your chocolate sauce, put all the ingredients in a pan and melt together over a low heat, stirring continuously.

Whip the cream until it forms soft peaks, then whisk in the vanilla and if using, icing sugar.

Using a piping bag, fill the profiteroles with cream then serve with a spoonful of chocolate sauce.

This recipe made me 12 profiteroles so would generously serve 4.
Have you got any nice plans for the weekend? I think my girls want to write to Father Christmas, they're so excited and he likes to get a head start on the wrapping! xx

1 comment:

  1. yum!! i love profiteroles too.. love how you described them as 80s... would be so amazing in an 1980s concept restaurant where every menu item is anachronistic!