About this recipe:Profiteroles are made with a rich egg pastry called choux, then baked in a hot oven so they puff up. I fill mine with a rose water flavoured cream, then drizzled with a rich, but easy to make chocolate sauce. You can use the same recipe to make eclairs - you will just need a piping bag to create the shape. Heavenly!
Makes: 18 profiteroles
For the choux pastry
235 ml water
125g plain flour
4 medium sized eggs
For the cream filling
230ml whipping cream
2 tablespoons icing sugar
1 teaspoon of rose water (available in health shops)
For the chocolate sauce
250g dark chocolate, broken up
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Method Prep:25min › Cook:30min › Ready in:55min
Preheat oven to 220 degrees C. Line a flat baking tray with non-stick baking paper.
Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. It should be sticky.
Drop dollops of the profiterol pastry onto the prepared baking tray, evenly spacing them.
Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking tray and cool on a wire rack to room temperature.
Whip cream; stir in the sugar and rosewater until the sugar has dissolved. Set aside until you are ready to fill the profiteroles.
Bring the cream for the chocolate sauce to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
To assemble, poke a hole into the bottom of each profiterole and fill with the flavoured cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce.
Empty profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.