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Chocolate & Cream Profiteroles

25 mins Cook
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Light, crisp choux pastry filled with fluffy whipped cream and topped with a rich chocolate glaze makes these profiteroles an irresistible classic. Perfect for entertaining or treating family and friends, they’re an elegant dessert that’s surprisingly simple to make.

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Chocolate & Cream Profiteroles

Chocolate & Cream Profiteroles

agnesgempackfoods-ie
prep time
20
cooking time
25 mins
servings
15 mins
total time
35 mins

Equipment

  • Baking tray

  • Parchment paper

  • Saucepan

  • Mixing bowl

  • Wooden spoon

  • Piping bag (with or without a round nozzle)

  • Sharp knife

Ingredients

  • For the Choux pastry:

  • 120ml water

  • Pinch salt

  • 50g butter

  • 70g Gem plain flour

  • 2 medium eggs

  • For decoration:

  • 250ml cream, whipped

  • 200g Gem dark chocolate chips, melted

Instructions

1
Preheat the oven to 220°C (200°C fan) and line a baking tray with parchment paper.
2
Heat the water, butter and salt in a saucepan until the butter has melted. Bring to a rolling boil.
3
Add the flour all at once and beat until a smooth dough forms. Cook for 1 minute, then remove from the heat and cool for 3–4 minutes.
4
Beat in one egg, then gradually add the second egg until the mixture is smooth and just holds its shape.
5
Pipe 15 rounds onto the prepared tray using a 2cm round nozzle (or snip the end of the piping bag).
6
Bake for 25 minutes, until risen and golden. Cool completely.
7
Slice in half, dip the tops in melted chocolate and chill for 5 minutes.
8
Pipe whipped cream onto the bases, replace the tops and serve.
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