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Chocolate Profiteroles
Serves 4 | with Brown Sugar Chantilly Cream
Ever wanted to try your hand at choux pastry? Now's your chance! These pillowy profiteroles are filled with a delicious brown sugar Chantilly cream and topped with a warm chocolate glaze for a mouthwatering bite that's sure to impress.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 unit(s)
Egg
(Contains Egg)
237 mL
Cream
(Contains Milk)
½ tbsp
Espresso Powder
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
237 mL
Milk
(Contains Milk)
¼ cup
Bittersweet Chocolate Chips
(Contains Soy May contain Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
Not included in your delivery
0.06 tsp
Salt*
3 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 375ºF.Line a baking sheet with parchment paper.Gather all required baking tools. Combine 1/2 cup milk, 3 tbsp butter, 1 tsp brown sugar and 1/8 tsp salt in a medium pot over medium-high heat. Cook, stirring until mixture comes to a boil. Immediately stir in 1/2 cup flour with a wooden spoon until no lumps remain, 1-2 min. (TIP: Smash out any stubborn lumps with the back of your spoon).Continue to vigorously mix dough over medium heat until dough pulls together into a cohesive mass, 1-2 min.Remove the pot from heat and set aside to cool slightly, 4-5 min.
Once dough has cooled, use a whisk to beat in 2 eggs, one at a time, until a smooth, shiny paste forms, 2-3 min. (NOTE: The dough will look separated at first but will eventually come together as you continue beating.)Immediately transfer dough to a zip top or piping bag and seal to close. Use scissors to snip a 1/2-inch opening at the tip of the bag. Hold piping bag at a 90º angle to the parchment-line baking sheet, apply steady pressure to pipe 1-inch-wide mounds. (TIP: To stop piping, cease applying pressure and swirl the piping bag tip away.)Continue to pipe choux mounds for a total of 10-12, spacing each about 2 inches apart.
Beat remaining egg with 2 tsp water in a small bowl, then brush each choux mound gently with beaten egg mixture. Bake choux in the middle of the oven, until puffed and deeply golden brown, 22-25 min.When choux are done, turn the oven off and open the door, leaving choux to sit for additional 20 minutes. While choux bake, add half the cream and remaining brown sugar to a large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min. Set aside in the fridge.
Add chocolate chips to a medium bowl.Add 1/4 cup cream and half the espresso powder to a small pot, then bring to a simmer over medium-high heat. Once simmering, pour cream over chocolate chips. Let stand for 1 minute, then stir gently with a spatula until smooth and glossy. Carefully halve baked choux horizontally using a serrated knife, then dollop 1 1/2 tbsp whipped cream into the bottom half of each choux. Close with top half. Transfer choux to a serving platter. Drizzle warm chocolate sauce over each choux using a spoon.