My mother in law makes fantastic chocolate profiteroles which my husband loves. I therefore wanted to know how to make them so I too could impress friends and family with fantastic desserts. She kindly gave me a cookery lesson and is allowing me to share this excellent recipe with you all.
Chocolate profiteroles are made using choux pastry which are filled with whipped cream and them covered in chocolate sauce.
- 2 and a half ounces plain flour.
- A quarter of a pint of water.
- 2 small eggs (guinea fowl eggs are just the right size!)
- 1 ounce of margarine.
- A quarter of a teaspoon of vanilla essence.
- A pinch of salt.
- A large bar of dairy milk chocolate.
- A carton of whipping cream.
- Sift the flour into an ovenproof dish.
- Warm the flour in the oven until it feels warm to the touch.
- Put the water, margarine and salt into a saucepan and bring to the boil.
- Remove pan from the stove and add the flour mixing it in thoroughly.
- Return pan to the stove and cook mixture gently until it leaves the sides of the pan. Make sure that you are mixing all the time and this should take about 3 minutes.
- Cool slightly, then beat in the guinea fowl eggs a little at a time so that the mixture doesn’t curdle.
- Add the vanilla essence.
- Grease a large flat baking tray and splash with water.
- Using a teaspoon and cold water, spoon the mixture onto a greased tray. Dip the spoon in the cold water before putting the mixture on the spoon as this will help to stop the mixture from sticking and ease the mixture off the spoon.
- Spoon the mixture into ball shapes.
- Smooth the edges of the ball shapes with the back of the spoon after it is dipped in cold water.
- The mixture should make 16 profiteroles.
- Cook in the oven for 20-30 minutes at 210 degrees celsius or 425-450 degrees fahrenheit.
- When cooked they will be a light golden brown colour and hard to the touch.
- Remove from the oven and cut open the profiteroles to let the steam out.
- Quickly scoop out any mixture from the inner part of the profiterole and discard.
- Place the lids back on the profiteroles and return to the oven for a few minutes so that the inner part of the profiterole is cooked.
- Cool the pastry on a wire rack.
- Fill each half of the profiterole with whipped cream and put back together.
- Melt the chocolate in a bowl over a pan of boiling water.
- Add a small amount of cold water to the chocolate and mix in thoroughly until the chocolate is a sauce like consistency and unlikely to set hard again.
- Pour the chocolate sauce over the profiteroles and serve with or without extra cream.
The profiteroles can be made and then frozen.
The profiteroles can also be filled with other fillings such as cream cheese and chives to make savoury starters or nibbles at parties.
I have to admit that you really have to like profiteroles to make them because they can be tricky to make and require alot of elbow grease. However they are truely worth it. Highly recommended. Just out of interest, the guinea fowl eggs make the pastry a much stronger golden colour.