Chocolate Profiteroles. Profiteroles are literally , baked , puffed shells of choux pastry , stuffed completely with whipped cream or ice cream or egg custard. To make them ..you need. 1/4 th tsp salt 75ml water 75 gms butter 69 gms maida ( all purpose flour) 7 gms Hersheys Cocoa Powder 2eggs. Add the salt to the water in a small saucepan. Stir in the butter, melt then bring to boil. Remove from heat . Add the flour all at once and beat vigorously. The mixture is ready when it leaves the sides of the pan. Place the choux pastry in a bowl and allow to cool a bit..about 5 minutes. Now sift in the cocoa powder and mix well . Add the eggs gradually , one at a time and mix the first well before adding the second??the resulting choux paste should be smooth and glossy. Preheat your oven to 200 C. Put the choux pastry into a piping bag and pipe a dozen mounds onto a baking sheet lined with a silicon mat . Use wet hands to pat down any peaks. Bake for 30-35 minutes or until puffed and golden. Turn off oven. Use a knife to pierce either the base or the top of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool. In the classic version they are split in half and the hollow filled with sweet whipped cream and arranged in a pyramid shape with warm chocolate sauce poured over the top. But I just Piped the cream and Nutella filling into them. You can make a hole , with the nozzle of the piping bag, and force in the cool chocolate filling. When they are full allow a little bit of the filling to spill over. . You can even dip the tops in melted chocolate. Leave to set and serve. Bite into some sinful gooey goodness....consider doubling the recipe ...a dozen were just not enough. And vanished before I could even take a decent picture. For the chocolate filling ( about 200 gms )I used half half whipped cream and Nutella. Just beat the cream till stiff then add the Nutella . Keep it chilled till required.
Posted on: Tue, 30 Sep 2014 04:55:24 +0000
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