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Chocolate Profiteroles

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Recipe for 6 (4 each)

Ingredients

 

Profiteroles

Creme Patissiere

 

What to do

Don't be put off making profiteroles - it is the filling that is the difficult part!

Remember: once you can make profiteroles, all sorts of alternatives can be thought of - I used a coffee patissiere and covered the profiteroles in dairy-free chocolate sauce but they could be filled with ice cream and served with a fruit sauce, depending upon the allergy.

Preheat oven to 220oC/424oF/Gas Mark 7.

Mix all the ingredients for the creme patissiere ina food processor until smooth, then transfer to a non-stick saucepan.

Cook over medium heat until the custard is thick. Bring to the boil and remove from the heat immediately. Allow the custard to cool slightly, then transfer to a bowl. Cover with baking parchment to prevent a skin forming and chill for 1 hour. If it is too thick to spoon or pipe into the profiteroles when the time comes, add a little more coffee and beat until smooth.

Make the profiteroles. Heat a pan containing 125ml water and the 55g of margarine until boiling. Remove from the heat and tip all the flour into the water. Beat vigorously with a wooden spoon until the mixture leaves the sides of the pan. Add one egg at a time, beating until the dough is smooth and shiny.

Drop 24 teaspoons of dough onto a non-stick baking tray, keeping them about 5cm apart. Bake for 25-30 minutes, or until puffy and golden. (Try not to open the oven door until they are cooked or they may sink horribly!)

When the profietorles are ready, remove from the oven and very quickly cut around the middle of each one with a knife. This allows the steam to escape and prevents them from going soggy. Cool on a wire rack.

Place the chocolate in a bowl with the water and the 20g of margarine and melt in the microwave or in a bowl over a pan of simmering water. When melted, stir untikl smooth. Pipe or spoon the filling into the cold profiteroles. Place on a serving plate, pile up and pour over the chocolate sauce.

 

 

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