Parisienne Chocolate Profiteroles

Parisienne Chocolate Profiteroles

Choux Pastry Ingredients;

Eggs 4

Unsalted Butter or Margarine 100grm (4 oz)

Flour (strong) 125grm (5 oz)

Pinch of Sugar & Salt

250ml Water

Chocolate Ganache;

Chocolate (30%-70% cocoa) 75grm (3oz)

Cream 75ml

Crème Chantilly;

Cream (whipped) 200ml

Icing Sugar Sugar (Sieved) 1tbsp

Vanilla Essence ½ tsp

Method;

1.Preheat oven to 180 degrees. Bring the water ,sugar and Margarine to the boil in a

   saucepan. Remove from heat.

2.Add the Sieved Flour and Mix in with a wooden spoon.Reurn to a moderate heat and stir

   continuously until the mixture leaves the side of the pan.

3.Remove from the heat and allow to cool, Gradually add the beaten eggs, mixing well. the

   paste should be of dropping consistency.

4.Place the choux paste into a piping bag with a ½ inch plain tube.Pipe a little smaller than

   a golf ball on to a baking tray lined with greaseproof paper.Space them about 2inch apart.

5.Bake  at 180 degrees for 25-30mins till golden and baked through .tap underneath,if it has

   a hollow sound they are cooked. Allow to cool on wire tray.

6.Prepare chocolate ganache topping by melting equal quantities of cooking chocolate and 

  fresh cream in a bowl over a pot of simmering water. For Crème chantilly ;Whip

  cream, Add Sieved Icing sugar & vanilla essence.

7.Pierce hole in bottom of profiterole, Pipe crème chantilly in till profiterole is full.Then Dip Top of profiterole in Chocolate Ganache. Allow to set on wire Tray in a chilled area.

Oven Temp;180 degrees/350 F/Gas 4

Baking; 35-40 Minutes

Yield;  (10-12 portions)