Profiteroles with hot chocolate recipe
serves 4 - 6
For the choux pastry:
A pinch of salt
Water or milk 120ml
Plain flour 80g
Eggs (lightly beaten) 120g
For the filling:
These delicious choux pastry balls can be filled with whipped cream, pastry cream or even ice cream. The puffs may be left plain or garnished with chocolate sauce, caramel or a dusting of powdered sugar
Tools: Kenwood Kitchen Machine, Flexi Beater
Attach the Flexi Beater, set the temperature to maximum and the speed to stirring
Put the butter, salt and water (or milk) into the bowl and heat until boiling. Add the flours to the bowl. Turn the temperature off and continue to mix for 3 minutes on speed stirring
When the temperature reaches 80ºC add the egg and beat until fully incorporated.
Pour the mixture into a piping bag and pipe 3cm diameter buns onto the baking tray.
Press down the tops with a wetted fork . Allow to stand at room temperature for 20 minutes, then bake in a preheated oven at 220ºC for 10 minutes, then at 180ºC for 15 minutes.
Remove from the oven and make a small hole in the base of each bun. Return to the oven for 10 minutes to dry.
Make the filling:
Once cooled fill with pastry cream and serve with chocolate sauce/ganache.
Check the custard has thickened, put in the fridge.