Tuesday, August 2, 2011


Profiteroles are simply choux pastry balls. They can be made to a delicious dessert by filling up with whip cream, pastry cream or even ice cream. I made mine filled with Chantilly cream filling which is basically whipped cream.  Profiteroles are often dusted with icing sugar or topped with chocolate sauce. Here is the recipe for this heavenly dessert.

Ingredients: Makes about 12
60g butter cut in to cubes
150ml water
75g self raising flour (or plain flour)
2 eggs lightly beaten

Put water and butter in a heavy bottom pan and heat over medium heat until butter melts taking string occasionally. Bring it the mixture to a boil, take the pan off heat and immediately add the flour stirring vigorously with a  wooden spoon. Stir until it forms a soft ball. 

Leave it to cool before adding the eggs. (if the mixture is hot the eggs tends to cook and form strings)
Add the eggs gradually and stir to combine to form a smooth, shiny paste.

Grease the baking trays and lightly sprinkle with water. Put 12 tablespoons of pastry on the tray. (Alternatively use a pasty bag and pipe in the dough without a cap, on to the baking trays. )

Bake in a preheated oven of 220C for 10 minutes and reduce the heat to 190C and bake further 20 minutes or until profiteroles are golden in color.

Allow to cool. Slit the profiteroles and fill in with Chantilly cream. Dust the profiteroles with icing sugar on top. Serve!!!

Chantilly Cream:
150ml whipping cream
1 tbsp icing sugar
1/2tsp vanilla essence

With an electric beater whip everything together until it forms stiff peaks.

Chocolate sauce:
50g semi sweet chocolate/ dark chocolate chopped
7.5g butter
3/4  tbsp clear bee honey
30ml full fat milk

Mix everything together in a bowl and microwave on high for 30secs or melt the chocolate on top of a double boiler and stir to mix to make chocolate sauce.
Allow to cool to room temperature and  drizzle over the profiteroles.

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