Chocolate Profiteroles
Prep: 40 mins
Cook: 30 mins
Servings: 15
Golden-brown pastry filled with a rich, chocolately custard and topped with cocoa, this recipe will be leaving all wanting more!
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 CSR Icing sugar or cocoa
Method
- Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper.
- 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.
- 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.
- 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.
- Fill each profiterole with chocolate custard and dust with icing sugar or cocoa.
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