Profiteroles With a Hot Chocolate Sauce
A community recipe by CobyNot tested or verified by Nigella.com
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Preheat the oven to 200°C. Into a medium bowl sift the flour. Combine the butter, water and salt in a medium saucepan and heat gently until butter has melted. Bring to the boil and remove from the heat. Add the flour to the butter mixture in one go and beat vigorously with a wooden spoon. Continue to beat until the mixture comes away form the sides of the saucepan. Return pan to a very low heat and beat for further 30 seconds to dry out the dough. Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add little by little until the dough is shiny and soft. Scoop the dough into a piping bag (I use a plastic snap lock bag and snip off the end) and squeeze out dough into 30 - 35 x 2.5cm mounds spaced apart to allow room for spreading. Bake for 20 - 30 mins or until lightly golden. Transfer to a wire rack to cool. In small saucepan gradually heat the chocolate and double cream over a low heat stirring constantly. Pipe whipped cream into the centre of each profiterole by creating a little slit in the side of each*. Serve drizzled with the chocolate sauce. *You could just cut them in half and plop the filling in, which may be easier, if you don't have a piping bag (words of experience here:)).
Preheat the oven to 200°C. Into a medium bowl sift the flour. Combine the butter, water and salt in a medium saucepan and heat gently until butter has melted. Bring to the boil and remove from the heat. Add the flour to the butter mixture in one go and beat vigorously with a wooden spoon. Continue to beat until the mixture comes away form the sides of the saucepan. Return pan to a very low heat and beat for further 30 seconds to dry out the dough. Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add little by little until the dough is shiny and soft. Scoop the dough into a piping bag (I use a plastic snap lock bag and snip off the end) and squeeze out dough into 30 - 35 x 2.5cm mounds spaced apart to allow room for spreading. Bake for 20 - 30 mins or until lightly golden. Transfer to a wire rack to cool. In small saucepan gradually heat the chocolate and heavy cream over a low heat stirring constantly. Pipe whipped cream into the centre of each profiterole by creating a little slit in the side of each*. Serve drizzled with the chocolate sauce. *You could just cut them in half and plop the filling in, which may be easier, if you don't have a piping bag (words of experience here:)).
Introduction
I was surprised to find how simple these are to make. They do require a bit of arm work, but that's the worst of it. Quite an impressive sweet.
I was surprised to find how simple these are to make. They do require a bit of arm work, but that's the worst of it. Quite an impressive sweet.
Ingredients
Serves: 8
Metric
Cups
For the Profiteroles
- 75 grams unsalted butter (cubed)
- 175 millilitres water
- ½ teaspoon salt
- 100 grams plain flour
- 4 eggs
For the Hot Chocolate Sauce
- 200 grams dark chocolate (roughly chopped)
- 125 millilitres double cream
- 20 millilitres chocolate liqueur (or coffee liqueur)
For the Centre
- 150 millilitres cream (whipped)
For the Profiteroles
- 3 ounces unsalted butter (cubed)
- 6⅛ fluid ounces water
- ½ teaspoon salt
- 4 ounces all-purpose flour
- 4 eggs
For the Hot Chocolate Sauce
- 7 ounces bittersweet chocolate (roughly chopped)
- 4⅖ fluid ounces heavy cream
- ⅔ fluid ounce chocolate liqueur (or coffee liqueur)
For the Centre
- 5¼ fluid ounces cream (whipped)
Method
Profiteroles With a Hot Chocolate Sauce is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by Real food Ireland on 1st August 2015
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Posted by Suedick on 9th January 2015
Show more commentsI have just made this recipe. For the ingredients I got about 16-17 nice sized plump gems. The recipe is a doddle. So easy to use. Tip. I mixed Greek O% fat Greek yogurt with the cream to give a tartness. Lovely . I'll use this again for sure.
I made this recipe with a group of 4 disabled adults today. Everyone thought we were mad trying a recipe with so many components but it worked perfectly and they all made their own batch. We had 2 hours and it was a bit like the bake off where they finish everything just in time! I did use baking parchment on the trays. No soggy bottoms and no sticking. Great recipe.