Recipe Image
Vegetarian

Ingredients

For the Dessert

60 g Unsalted Butter

60 ml Water

1 Pinch Sea Salt

60 ml Full Fat Milk

½ tsp Caster Sugar

2 Eggs

70 g Plain Flour

For the Filling

300 ml Double Cream

1 tsp Vanilla Extract

1 tbsp Icing Sugar

For the Icing

1 Pinch Sea Salt

60 g Caster Sugar

150 ml Water

100 g Dark Chocolate (Roughly Chopped)
* Always check the ingredient labels for allgergen information

Chocolate Profiteroles

by Dan

Serves 6

Total 40 minutes

Oven Temp 180 °C - 20 minutes

Difficulty Not too Tricky

Chef Felicity Cloale

Method

  1. Add the milk, butter and water to a boil in a medium pan, stirring to melt the butter. As soon as the liquid comes to a boil take off the heat and add the flour, salt and sugar. Stir until you have a smoothish paste then put back on a medium heat and keep stirring until the dough is smooth and comes away from the sides of the pan and is beginning to stick to the bottom.

  2. Once the mixture is warm (rather than hot) beat in the eggs. The batter should be glossy and reluctantly drop from the spoon when lifted out. Cover and chill for 30 minutes.

  3. Pipe walnut-size rounds of the mixture on to a baking tray, spacing them out well (or spoon them out instead). Smooth any pointed tops with a wet finger. Bake for 10 minutes then turn down the oven to 170°C and bake for another 10 minutes, until well risen, crisp and golden.

  4. Take the tray out of the oven and immediately cut a small hole in the bottom of each bun, to let the steam out. Arrange the buns, hole uppermost, back on the baking sheet and leave to cool.

  5. Whip the cream to soft peaks, then add the icing sugar and vanilla extract and fold together. Carefully enlarge the holes in the bases of the buns and then pipe in the cream.

  6. To make the chocolate sauce, put the chocolate and water in a small saucepan. Heat gently, stirring occasionally to help it melt and once done so, stir in the sugar until dissolved. Turn up the heat and simmer for 10 minutes until thick. Add the salt, take off the heat and once cool enough to pour over the profiteroles.