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The Best Chocolate Profiteroles.

The recipe for choux pastry can vary and so can the recipe for the chocolate sauce which you smother the choux buns with. I tried many recipes without total satisfaction before I eventually combined this choux recipe with a thick chocolate ganache sauce. It's the perfect combination and everyone reaches for at least one more profiterole.

Ingredients

Choux Pastry
100g (4oz) butter
300ml(1/2pt) water
150g(5oz) plain flour (sifted)
pinch of salt
4 eggs, beaten



Chocolate Ganache
250g(9oz) plain chocolate
200ml(7fl oz) double cream



Filling
400ml(14fl oz) double cream
Splash of milk



Method



  1. Preheat the oven to 220c, 425f, Gas mark 7. Line two large baking trays with silicone or greaseproof paper (if using greaseproof, grease paper with butter). 
  2. To make the choux pastry - melt the butter slowly in a saucepan, add the water. Bring to the boil. 
  3. Add the flour and salt all at once and beat well until the mixture forms a smooth paste and leaves the sides of the pan clean. Remove from the heat.
  4. Spread the paste over the base of the pan and leave to cool until lukewarm.
  5. Gradually beat in the eggs until the mixture is smooth and glossy and gives a piping consistency. A hand-held mixer is ideal for this.
  6. Put the choux paste into a large piping bag fitted with a plain 2cm (3/4) nozzle. Pipe the mixture into walnut-sized buns onto the baking trays, keeping them well apart.
  7. Place in the oven and bake for about 20-25 minutes or until well risen, golden brown and firm to the touch. Pierce each bun once to allow the steam to escape, return to the oven and bake for a further 2 minutes. Cool on a wire tray.
  8. Whisk up the cream, adding a splash of milk before whisking. Then using a piping bag fitted with a 5mm (1/4") nozzle, fill the cooled choux buns. This is done by inserting the end of the nozzle into the steam escape hole. As you fill each one, arrange around a large plate. Then gradually build up into a pyramid.  

Chocolate Ganache

  1. Break the chocolate into pieces and put in a large heatproof bowl. 
  2. Place over a pan of just-boiled water. Remove from the pan when melted.
  3. Pour the cream into a small pan and bring to the boil. Pour it over the chocolate, and whisk together until it is smooth and glossy. Pour evenly over the profiteroles. Enjoy.

Tips

  1. Be careful not to pour too much chocolate over the top, otherwise, you will flatten your pyramid shape. Instead, pour some of it down in between the gaps and this will help to glue your choux buns together.
  2. It's worth investing in a good quality piping bag, such as a Thermo Export bag for piping heavy confectionery like profiteroles.  

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