The last time I tried to make profiteroles, it was a bit of a disaster

Pastry that didn’t quite puff, creme patissiere that was ever so slightly scrambled eggy – it ended up going straight in the bin.

I don’t like the idea of something so simple defeating me, so I decided it was time to try again.

I went with a whipped cream filling as I thought it might go better if I faced my issues one at a time – creme patissiere will have to wait for now.

I was very pleased when I opened the oven and found lovely golden puffed up balls – that retained their shape after having the holes poked in to let the steam out.

Profiteroles are no longer my nemesis!

Profiteroles (from the Little Loaf) with glossy chocolate sauce (from the Chocolate and Coffee Bible):

Makes 16 large-ish profiteroles

  • 60g strong plain flour
  • 1 tsp caster sugar
  • 150ml cold water
  • 50g butter, diced
  • 2 eggs, beaten

Sift the flour and sugar together onto a piece of baking paper or foil, ready to shoot into the dough. Heat the water and butter in a saucepan over a medium heat and bring to the boil. As soon as it gets to boiling, remove from the heat and tip the flour in, all in one go. Whisk like mad until it forms a ball of dough that comes clean from the sides of the pan.

Transfer the dough to a mixing bowl, then add in the eggs a little at a time, whisking constantly. Stop when you have a thick glossy mixture – you may not need all the egg. Use two teaspoons to place small balls of dough on a lined baking tray, greased and sprinkled with a little water to help create steam. Bake at 220 degrees for 25 minutes, or until golden, puffy and hollow sounding.

Poke a hole in the bottom of each using one blade of a pair of scissors, then return to the oven for another five minutes to dry out. Leave to cool while you make the filling and sauce.

For the filling and sauce:

  • 300ml double cream
  • 10g icing sugar
  • 115g caster sugar
  • 60ml water
  • 175g dark chocolate
  • 25g butter

Whisk the cream and icing sugar until just thick enough to pipe. Use a piping bag to fill each profiterole through the hole you poked in the bottom.

For the sauce, heat the sugar and water in a saucepan until all the sugar has dissolved, then add in the chocolate and butter and stir until melted. Pour over the profiteroles while still hot (if you don’t want to eat them all at once, the sauce can be kept in a jug and reheated later).


4 thoughts on “Profiteroles

  1. Ooh so glad the recipe worked out for you-your profiteroles look divine. As for mastering creme patissiere, I think they can be nicer with a simple whippe cream filling (or vanilla ice cream is gorgeous too) 🙂

    • Thank you for writing up your recipe – it will be my go-to from now on! Love the sound of ice cream filling, I’m also thinking about trying a bounty-inspired version with coconut filling… so many possibilities!

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