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Chocolate profiteroles
Chocolate profiteroles
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in irresistible chocolate profiteroles with this simple dessert recipe.
Ingredients:
  • 30g butter, chopped
  • 125.00 ml plain flour
  • 3 brand free range eggs, lightly beaten
  • 200g brand dark cooking chocolate, melted
  • 107.50 gm caster sugar
  • 375ml milk
  • 6 brand free range egg yolks
  • 82.50 ml plain flour
  • 4.40 gm vanilla essence
  • 100g brand Belgian dark chocolate, chopped
Instructions:
  • Preheat the oven to 200C or 180C fan-forced. Line 2 large baking trays with non-stick baking paper. In a saucepan, combine butter and 1/2 cup water and bring to a boil. Stir in 1/2 cup of flour over medium heat for about 1 minute until the mixture forms a smooth ball and pulls away from the sides of the pan.
  • Pour the mixture into a bowl and allow it to cool slightly, stirring occasionally to help it cool faster. Use electric beaters to gradually mix in the beaten eggs until the mixture is thick and glossy. Spoon level tablespoons of the mixture onto baking trays, ensuring they are well spaced apart. Bake in the oven for 20-25 minutes until the puffs are golden brown and puffed. Using a skewer, poke a small hole in the side of each puff, then return them to the oven with the door slightly ajar to cool.
  • To prepare the filling, heat milk in a saucepan until boiling. In a bowl, whisk together egg yolks and sugar until pale, then mix in ¹⁄3 cup of flour. Gradually pour hot milk into the mixture while whisking constantly. Transfer the combined mixture back to the saucepan and cook over low heat, stirring with a whisk for approximately 5 mins until thickened. Remove from heat and stir in vanilla and chocolate until smooth. Let it cool in a bowl for 5 mins, stirring occasionally. Cover the surface with plastic wrap and refrigerate until cold.
  • Slice profiteroles in half and gently dip the tops into rich melted Coles Brand Dark Cooking Chocolate until coated. Allow chocolate to set. Fill the bottom halves with desired filling and carefully place the tops back on. For best results, serve within 1 hour of filling. Pro tip: If using a conventional oven, switch the trays between shelves when profiteroles are halfway cooked.

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