Profiteroles
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Surprisingly easy to make showstopper. Add a small scoop of coffee ice cream instead of cream to make this even more luxurious!
Serves: 12 choux buns
Prep Time: 20 minutes
Cooking Time: 20 minutes
Source: Charlie Hibbert, Chef Director of Thyme, In: The Sunday Times Magazine March 31 2024, pg 46 https://www.thetimes.co.uk/article/easy-family-pudding-recipes-for-easter-0gwfrdtqk
Ingredients:
For the choux
Water (the same amount in weight as the 2 eggs)
50g butter
75g plain flour
A pinch of fine salt
A pinch of caster sugar
2 eggs
For the filling
50g caster sugar
seeds from ½ vanilla pod
250ml double cream
For the chocolate topping
100ml double cream
100g dark chocolate
Method:
Heat the oven to 180C fan/gas 6. In a saucepan, bring the water and butter to the boil, taking care not to reduce the water too much. Remove from the heat and add the flour, salt and sugar. Mix with a wooden spoon over a medium heat until the paste is glossy and comes together in a ball. Cool slightly for 2-3 min, then beat in the eggs one at a time.
Line a baking sheet with greaseproof paper and use a teaspoon to place dollops of choux on the tray. Dip your finger in a little water and gently pat down any peaks in your buns.
Cook for 20 min until golden and crisp. Remove from the oven and leave to cool on a rack, then split them in half with a breadknife.
Add the caster sugar and vanilla seeds to the cream and whip to soft peaks. Gently fill the base of each profiterole with the cream.
To make the chocolate topping (ganache), heat the cream in a pan. AS soon as it starts to boil, remove from the heat and stir in the chocolate until it has completely melted. If the gananche spilits, add a little cold cream and stir until it comes back together.
Dip the top half of each bun in the ganache and then place it on the bottom half before arranging them on a plate and leaving in the middle of the table to share. (Or not!).