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Profiteroles
| Preparation : 20 min | Resting : - |
| Cooking : 35 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 16-20 PROFITEROLES
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| Sweet choux pastry | |
| 80 | g unsalted butter, cut into pieces |
| 200 | ml water |
| 180 | g flour |
| 10 | g sugar |
| 1 | pinch salt |
| 3 | medium-sized eggs |
| A few ground hazelnuts |
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| Chocolate sauce | |
| 250 | g dark cooking chocolate |
| 150 | ml milk |
| 20 | g unsalted butter |
| Vanilla ice-cream | |
| Sweet choux pastry | |
| 1 | Pre-heat oven to 180 °C (th. 6). Put butter and water in bowl and run EXPERT programme, 2 minutes/speed 3/90°C. |
| 2 | At end of programme, open lid and add flour, sugar and salt. Close, remove lid and run EXPERT programme, 3 minutes/speed 4/100°C. Mixture should form a ball. |
| 3 | Run EXPERT programme for another 1 minute/speed 10 (without heating) and add eggs one at a time through opening while programme is running. Push down using spatula if necessary. |
| 4 | Pour choux pastry into a piping bag. Form 3 cm balls on a tray covered with greaseproof paper, spacing them about 3 cm apart. |
| 5 | Bake for about 30 minutes until dry and golden. Do not open oven during cooking. Leave to cool. |
| Chocolate sauce | |
| 1 | Place all the ingredients in metal bowl. Run EXPERT programme for 8 minutes/speed 3/60°C. |
| 1 | Cut profiteroles in two and place a scoop of ice-cream in each one half. Top with chocolate sauce and serve immediately. |
© Photo Sandra Mahut
© Hachette Livre (Marabout) 2017
© Hachette Livre (Marabout) 2017
Chef’s tip
When cooking profiteroles: choose traditional rather than convection heat. When profiteroles are cooked, open oven slightly and let cool slowly in oven to prevent them from collapsing.
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