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Profiterole cake
Profiterole cake
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Prep Time:
115 minutes
Cook Time:
70 minutes
Total Time:
185 minutes
Easy and delicious golden profiterole puffs - a decadent treat for your taste buds!
Ingredients:
  • 82.50 ml chocolate hazelnut spread, warmed
  • 189.38 gm thickened cream, whipped
  • 62.50 ml dry-roasted hazelnuts, chopped
  • 60g butter, chopped
  • 165.00 ml plain flour
  • 3 eggs, lightly beaten
  • 100g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 83.33 gm thickened cream
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced and prepare 2 large baking trays by lining them with baking paper.
  • In a saucepan over medium heat, melt the butter with 2/3 cup of cold water until the mixture just starts to boil, about 3 to 4 minutes.
  • Lower the heat to low and sprinkle in the flour. Stir and cook for 2 to 3 minutes until the mixture pulls away from the sides of the pan and shapes into a ball. Let it cool for 5 minutes before using.
  • Set aside 2 teaspoons of egg. With a wooden spoon, slowly incorporate the rest of the egg until fully combined and a shiny dough forms (the mixture should easily drop from the spoon).
  • Scoop level tablespoons of dough onto prepared trays, spacing them 6cm apart. Brush the tops with the reserved egg.
  • Place a tray of profiteroles in the oven and bake for 10 minutes. Then, lower the oven temperature to 180°C/160°C fan-forced and continue to bake for an additional 10 to 12 minutes until they are golden and puffed. Carefully slice a small opening in the base of each profiterole. Put them back in the oven, cut-side up, and bake for an extra 5 minutes to dry out the centers. Allow them to cool on the tray. Once cooled, raise the oven temperature to 220°C/200°C fan-forced and repeat with the second tray of profiteroles.
  • To make chocolate sauce: Combine chocolate and cream in a microwave-safe bowl. Microwave until smooth, stirring every 30 seconds. Let sit for 20 minutes until thickened.
  • Fill a piping bag fitted with a 1cm plain nozzle with hazelnut spread and pipe it into the profiteroles until half full. Follow by piping whipped cream to fill them completely. Stack the profiteroles on a cake stand, then drizzle them with chocolate sauce and sprinkle with hazelnuts. Allow to set for 20 minutes before serving.

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