How to Make Profiteroles
Profiteroles, or choux à la crème, are absolutely perfect for anyone with a sweet tooth! Once baked, these French choux pastry balls are usually filled with soft cream, custard or ice cream, and then topped with a rich chocolate sauce. If you’re looking for a super impressive and intensely indulgent dinner party dessert, this recipe for light and creamy profiteroles is most definitely the way to go.
- 115g of Plain Flour
- 4 tsp of Caster Sugar
- 85g of Unsalted Butter
- 200ml of Water
- 3 Lightly Beaten Eggs
- 600ml of Double Cream
- 50g of Caster Sugar
- 100ml of Water
- 175g of Dark Chocolate (broken into pieces)
- Baking Sheet
- Wooden Spoon
- Piping Bag
- Round Nozzle (optional)
- Fine Nozzle
- Cooling Rack
METHOD: Profiteroles Fit for a King (or Queen!)
- Preheat your oven to 200°C (180°C fan or gas mark 6) and prepare a baking sheet by lightly brushing over a small amount of vegetable oil.
- In a saucepan over a gentle heat, add the sugar, butter and water and leave until the butter has melted. Increase the heat and immediately add the flour all at once, with a pinch of salt.
- Remove the pan from the heat and beat the mix thoroughly until you have a smooth paste. Now, place the pan back on a low heat and stir for about a minute to catch any excess mixture from the sides of the pan.
- Remove the pan from the heat again and add the eggs gradually to the mixture, whilst beating. Once all of the eggs have been added, mix for a minute until glossy and smooth in texture and appearance.
- Retrieve your prepared baking sheet and divide the mixture onto it in walnut-sized pieces; leave a space between each profiterole so that they don’t stick together while rising. You could also use a piping bag (with a plain nozzle) to pipe out balls of dough. Smooth the top of each ball with the back of a metal spoon dipped into water.
- Bake in the oven for about 10 minutes and then turn the tray around and bake for an additional 5 to 10 minutes, or until your profiteroles are dark golden in appearance.
- Remove the tray from the oven and poke the bottom of each ball with a skewer. Then, turn the profiteroles upside down (so that the poked holes are facing upwards) and place the tray back in the oven to bake for a few more minutes.
- Once baked, place them on a cooling rack to completely cool before filling.
- Whip up the cream until it forms soft peaks and then transfer it into a piping bag. Melt the chocolate in a glass bowl over a pan of boiling water. In a separate pan, mix the sugar and water; dissolve the sugar and bring it to the boil. Stir in the melted chocolate and set aside.
- To finish, pipe the whipped cream into each profiterole using a fine nozzle. Drizzle the chocolate sauce all over the profiteroles, or serve it in a dish for dipping!