Profiteroles with Hot Chocolate Sauce
Ingredients
For the pastry:
- 75g Strong White Bread Flour
- 50g Butter
- 200g Water
- 3 Eggs
For the filling:
- 200g Double cream
- 1/2tsp Vanilla bean paste
- 20g Icing sugar
For the Hot Chocolate Sauce:
- 200g Dark Chocolate (chopped)
- 200g Double cream
- 150g milk
A delightfully decadent dessert – puffs of pastry stuffed with sweetened double cream and smothered in hot chocolate sauce! This epic sweet treat only takes thirty minutes to prep and 20 to bake, so it’s a great option when you need to whip something up in a hurry. Made using our Strong White Bread Flour, Sophie Carey’s easy to follow 9-step method is ready for you to try below!
- Baker: Sophie Carey
- Makes: 3-6 portions (depending on how greedy you feel)
- Prep time: 30 minutes
- Bake time: 20 minutes
- Flours used: Matthews Strong White Bread Flour
Method:
- To make the pastry, heat the butter and water in a saucepan until boiling. Turn the heat down to low and add the flour to the pan while stirring - keep stirring until the mixture comes together and leaves the pan clean, remove from the heat
- Preheat the oven to 190 degrees Celsius
- Leave to cool in the pan for at least 20 minutes until cool enough to touch. Beat the eggs together then drizzle in while mixing until well combined. Getting the right consistency is important - it needs to be smooth and liquid enough but not runny! A good way to tell is to allow a dollop to fall off your spoon - if it leaves a ‘v’ shape in its wake, the consistency is right!
- Put the pastry into a piping bag and line two baking trays with baking paper. Pipe small blobs of filling onto the tray - about the size of a £2 coin in diameter. Be sure to spread them out enough as they will puff up!
- Bake for 15-20 minutes or until golden brown and well risen - remove from the oven and use a cocktail stick to poke a hole in the base of each one before leaving to cool on a wire rack
- Whip the cream with the vanilla and icing sugar to soft peaks and leave in a piping bag until you are ready to assemble
- To make the hot chocolate sauce, heat the double cream until simmering, then remove from the heat fully and add the chopped dark chocolate, stirring well until combined
- Return to the lowest heat possible, then add the milk slowly in small doses, whisking until combined well each time
- Fill each of the profiteroles with the whipped cream and when you are ready to serve, top with the hot chocolate sauce for an indulgent treat!
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