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Choux pastry stuffed full of cream and drizzled with rich chocolate. Perfect for dinner parties (or just a Saturday night in!)
113g (1/2 cup) unsalted butter
½ tsp salt
2tsp caster sugar
128g (3/4 cup+1 tbsp) sifted plain flour/ all purpose flour
500ml whipping cream
200g plain or chocolate
§ Pre heat oven to 220C/428F
§ Bring the butter, water, salt and sugar to a rolling boil
§ Take pan off the heat and quickly add the flour and stir until a dough forms.
§ Put the pan back on the heat and stir for about 30 seconds.
§ Put the dough in either a bowl or a stand mixer bowl
§ Beat the eggs together in a jug and add to the dough a little bit at a time, beating the dough before adding more.
§ You are aiming for a smooth dough which is dripping slowly off the spoon or attachment (see video)
§ The choux will be cooked by the steam that is created in the oven, so I like to run my baking trays under a tap before lining them, and shake off excess water to help this process along.
§ Spoon the dough into a piping bag, fitted with a large star nozzle. If you don’t have a piping bag you can use a teaspoon to dollop the mixture (about 2 tsp for each profiterole). Make sure you space out to leave room for the choux to rise.
§ Bake the choux for 10 mins
§ Turn the trays in the oven, reduce temperature to 180C/355F and continue to bake for a further 15mins, until the buns are golden brown
§ Remove the choux from the oven and very quickly use a skewer or small knife to make a small hole in the base…this prevents the pastry going soggy.
§ Leave to cool on a rack
§ Meanwhile, whip up the cream until stiff and spoon into a piping bag.
§ Pipe into the choux buns from the base. I like mine to be stuffed with cream!
§ Melt your chocolate in a bowl over hot water (make sure the water does not touch the base of the bowl) and slowly pour over your profiteroles.
§ Serve the same day and enjoy.