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Profiteroles with chocolate custard & caramel sauce
Profiteroles with chocolate custard & caramel sauce
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Prep Time:
105 minutes
Cook Time:
60 minutes
Total Time:
165 minutes
Indulge in luxurious profiteroles with a rich chocolate and caramel pairing.
Ingredients:
  • 250ml (1 cup) water
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour, sifted
  • 3 eggs, at room temperature, lightly whisked
  • 100g dark chocolate, finely chopped
  • 250g Premium Vanilla Custard
  • 50g butter
  • 125g (3/4 cup, lightly packed) brown sugar
  • 250ml (1 cup) thickened cream
Instructions:
  • For making profiteroles, in a saucepan, bring water and butter to a gentle boil. Take off the heat and swiftly stir in the flour using a wooden spoon until well combined.
  • Stir the mixture over medium heat until it forms a ball and pulls away from the pan. Allow it to cool for 5 minutes.
  • Add the egg one tablespoon at a time, ensuring to beat well after each addition, until the dough reaches a thick and glossy consistency.
  • Preheat your oven to 200°C. Line 2 baking trays with non-stick baking paper and spoon heaping dessertspoonfuls of dough onto the trays, leaving about 3cm of space between each.
  • Smooth out any dough peaks using damp hands. Sprinkle trays with water for steam. Bake for 30-35 minutes until puffed and golden.
  • Once the profiteroles are done baking, switch off the oven. Gently pierce the base of each profiterole using a knife. Allow the profiteroles to sit in the oven for 20 minutes to dry out. Then, transfer them to a wire rack to cool.
  • Melt the chocolate in a heatproof bowl over simmering water, making sure the water doesn't touch the bowl. Once smooth, take it off the heat and mix in the custard slowly until well combined. Chill in the fridge for 1 hour until thickened.
  • With a small serrated knife, carefully slice each profiterole in half. Spoon the chocolate custard onto the bottom halves of the profiteroles and cover with the remaining halves.
  • In a small saucepan over low heat, combine butter, brown sugar, and cream. Cook and stir for 5 minutes until the butter melts, sugar dissolves, and the sauce is smooth and combined.
  • Spoon the luxurious caramel sauce generously over the delicate profiteroles.

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