Profiteroles
- Good Food team
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Serves 6
More effort
Prep: 20 mins
Cook: 30 mins
A star rating of 3.8 out of 5.115 ratingsRate
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Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert
Freezable (Freeze un-filled pastry)
Nut-free
Vegetarian
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How to make spaghetti and meatballs
A star rating of 4.8 out of 5.38 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g butter
(preferably unsalted), cut into cubes
-
2 tbsp caster sugar
-
75g strong white flour
sifted with a pinch of fine sea salt
-
2 eggs
lightly beaten
-
300ml double cream
-
few drops vanilla extract
For the sauce
- 50g cocoa powder
- 175g caster sugar
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Nutrition: per serving
- kcal564
- fat39g
- saturates21g
- carbs51g
- sugars38g
- fibre1g
- protein5g
- salt0.5g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
-
step 2
Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.
-
step 3
When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
-
step 4
To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.
Recipe from Good Food magazine, April 2011
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A star rating of 3.8 out of 5.115 ratings
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