- Prep Time : 45m
- Cook Time : 25m
- Ready In : 1:30 h
6 tablespoons of flour
200 ml water
170 grams of butter
1 teaspoon of sugar
Pinch of Salt
6 tablespoons of sugar
2 tablespoons of flour
1 cup of milk
1 vanillin sugar
125 grams of butter
120 grams of chocolate (70% cocoa)
1 cup of water
½ tablespoon of wheat starch
1) Pre-heat the oven to 180 C/fan and cover the baking tray with parchment paper.
2) Put the water, salt, sugar and butter in a non-stick pan and bring to boil. Add the flour and beat using a wooden spoon until the flour is well combined and remove from heat.
3) Let the choux pastry cool slightly stirring occasionally. Choux pastry should be not too cold but warm. It should not feel hot to touch.
4) Once the choux pastry is warm then beat the eggs one by one into the choux pastry using a wooden spoon. Make sure each egg is well combined with the choux pastry before you add the other egg. I use all four eggs, although, you may see recipes, such as Gordon Ramsay’s profiterole recipe, where they say you may not have to use all the eggs.
5) Once you have added all the eggs into the choux pastry, put the pastry into a pastry bag and squeeze it making small balls apart on the baking tray and put it in the pre-heated oven.
6) It will take around 20-25 minutes to cook. It should be golden brown.
1) While your choux pastry is cooking you should make the cream filling.
2) Put the flour, sugar, eggs and milk into a non-stick pan and bring to boil, stirring constantly with a wire whisk.
3) Once the cream filling is as thick as a pastry then turn off the heat and add the butter and the vanillin sugar and beat using a wooden spoon until butter is melted and well combined with the rest of the cream filling.
4) Fill that into a pastry bag using a 1cm nozzle in readiness to fill the cooked profiterole shells.
5) Once the profiterole shells are cooked and cooled. Fill in the profiterole shells with the cream filling. You should fill it until the filling shoots out slightly. Put the filled profiterole’s onto a serving plate.
1) Put the wheat starch into a non-stick pan and beat in the water using a wire whisk. Add the broken chocolate pieces and let that boil until it is slightly thick.
2) Put some chocolate sauce on each profiterole before serving.
Note: If you don’t have a pastry bag then oil your hands and squeeze the choux pastry in your hand upwards. Using a tablespoon scoop the choux pastry from your hand and put on a baking tray. For the cream filling make a small cut on the cooked profiterole and fill it using a teaspoon.
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