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Chocolate Profiteroles

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Tuesday, 20 March 2012
List of viewable recipes from "Mini Cakes" by Hannah Miles

Recipe from Mini Cakes by Hannah Miles (Ryland Peters & Small, 2011)

These are classic Italian profiteroles, just a little bit tinier. Minute dots of choux pastry, filled with whipped cream and drizzled with a rich chocolate sauce, are piled high in a dessertspoon in individual portions.

choux pastry dough

  • 3 1/2 tablespoons butter, chilled and cubed
  • 1/2 cup plain/all-purpose flour, sifted twice
  • 2 eggs, beaten

chocolate sauce

  • 2 1/2 oz. dark chocolate (70% cocoa solids)
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup

1 1/4 cups heavy cream

  • 2 baking sheets, greased and lined
  • 2 piping bags, both fitted with round tips

Imageserves 8

Preheat the oven to 200ºC (400ºF) Gas 6. 

To make the choux pastry dough, heat the butter in a saucepan with 2?3 cup cold water until the butter is melted. Bring to the boil, then quickly add the sifted flour all in one go and remove from the heat. Beat hard with a wooden spoon or whisk until the dough forms a ball and no longer sticks to the sides of the pan. Leave to cool for about 5 minutes. Whisk the eggs and then beat into the dough a small amount at a time using a balloon whisk. The mixture will form a sticky paste which holds its shape when you lift the whisk up. Spoon into one of the piping bags and pipe eighty small 1?2 in balls onto the prepared baking sheets, a small distance apart. With clean hands wet your finger and smooth down any peaks from the piping so that the balls are round. Bake in the preheated oven for 10 minutes, then with a sharp knife cut a small slit into each ball and return to the oven for 3-5 minutes, until crisp. Let cool on a wire rack and then carefully cut each one in half.

Whip the cream to stiff peaks, spoon it into the second piping bag and fill each profiterole with it.

To make the chocolate sauce, heat the chocolate, butter, cream and syrup in a saucepan until the chocolate has melted and the sauce is smooth and glossy.

To serve, arrange small piles of filled profiteroles in dessertspoons and drizzle with the warm chocolate sauce. Serve immediately.


Last Updated ( Tuesday, 20 March 2012 )
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