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Profiterole cake
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Prep Time:
135 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Ingredients:
  • 80g butter, chopped
  • 250.00 ml plain flour
  • 4 eggs, at room temperature
  • 2 x 180g blocks good-quality white cooking chocolate
  • 1 litre thick vanilla custard (we used Pauls)
  • 125.00 ml pistachio kernels, roasted, chopped
Instructions:
  • Preheat your oven to 200°C. Prepare 2 baking trays with parchment paper. Combine butter and 1 cup of cold water in a saucepan and bring to a boil. Slowly mix in flour until a dough forms. Transfer the dough to a large heatproof bowl and let it cool for 10 minutes.
  • With an electric mixer, beat the butter mixture until pale, about 1 minute. Add eggs one at a time, beating continuously until well combined. Spoon or pipe tablespoons of the mixture onto prepared trays with room for spreading. Bake for 15 minutes, then reduce oven to 180°C and bake for another 30 minutes until puffed, golden, and dry inside. Transfer to a wire rack and let cool completely.
  • Place the chocolate in a heatproof, microwave-safe bowl. Microwave uncovered on medium (50%), stirring every minute with a metal spoon until nearly melted. Stir until it's smooth and glossy.
  • Pierce the base of each profiterole with a wooden skewer. Prepare a 22cm (base) springform cake pan by greasing and lining it with baking paper. Fill a piping bag fitted with a 1cm-diameter nozzle with custard and pipe it into the profiteroles. Arrange the profiteroles in a single layer on the prepared pan. Drizzle half of the chocolate and sprinkle half of the pistachios over the profiteroles. Repeat the process with the remaining profiteroles, custard, chocolate, and pistachios. Chill in the refrigerator for 1 hour until the chocolate sets. Serve and enjoy!

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