Chocolate Profiteroles

Prep Time: 40 mins

Cook Time: 30 mins

Serves: 15

Ingredients

Pastry:

  • 60g Butter
  • ⅔ cup (165ml) Water
  • ⅔ cup (85g) White Wings Plain Flour
  • 2 (59g each) Eggs

Chocolate Custard:

  • 1 cup (250ml) Milk
  • 1 cup (250ml) Cream
  • 4 Egg yolks, beaten
  • 2 tsp Vanilla Extract
  • 2 Tbsp White Wings Plain Flour
  • 2 Tbsp White Wings Corn Flour
  • 1 Tbsp Dutch cocoa
  • 100g Dark cooking chocolate, melted

To Serve:

  • Dust Icing sugar or cocoa

Method

  1. Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper.
  2. To make pastry, place butter and water in a medium saucepan over a medium heat until butter melts. Add flour and beat with a wooden spoon over a medium heat for 2-3 minutes until the mixture comes away from the sides and forms a ball. Remove from heat and allow to cool for 5 minutes. Transfer the mixture to the bowl of an electric mixer fitted with paddle attachment. Add eggs, a tablespoon at a time, while beating on a medium speed until mixture is glossy and holds its shape. Spoon tablespoons of mixture onto prepared trays, allowing room to spread. Sprinkle a little water on the trays, between the profiteroles (this helps make steam, which assists rising). Bake 20 minutes or until puffed and golden.
  3. Turn off oven. Use a sharp knife to make a slit in the side of each profiterole. Place profiteroles back in oven for 30 minutes to dry out. Transfer to a wire rack to cool completely.
  4. To make chocolate custard, combine milk and cream in a large saucepan over a medium heat until hot, but not boiling. Meanwhile, place yolks, vanilla, flour, cornflour and cocoa in the bowl of an electric mixer and beat on a medium speed until well combined. Gradually add hot milk mixture while beating on a low speed. Pour mixture back into saucepan and whisk briskly over a medium heat until very thick. Add melted chocolate and whisk to combine. Transfer to a heatproof bowl and cover surface with a round of baking paper. Cool to room temperature.
  5. Fill each profiterole with chocolate custard and dust with icing sugar or cocoa.
recipechocolateprofiterolesfrenchpastry