Your step-by-step guide to making these custard-filled, chocolate sauce-drizzled, crisp golden puffs. Scrumptious! Makes 12-14 profiteroles
3 large egg yolks, at room temperature
2 tbs caster sugar
3 tbs plain flour
seeds scraped from 1 fresh vanilla pod
125ml full-cream milk
200g good-quality dark chocolate, finely chopped
1 tbs cocoa
60g unsalted butter
2 tsp caster sugar
1 tsp salt
1⁄2 cup (75g) strong (high-protein) flour*
2 large eggs, lightly whisked
icing sugar, for sprinkling
* Strong or high-protein flour produces the firmest possible choux pastry. Standard plain flour may also be used, but the profiteroles will soften quickly.
For the custard:
- Attach the mixing bowl and whisk to the KitchenAid Stand Mixer.
- Place the egg yolks and sugar in the bowl.
- Turn to speed 6 and whisk for 2 minutes or until thick and creamy. Add the flour and whisk until smooth.
- Place the cream, milk and vanilla seeds into a medium-sized heavy-based saucepan. Gently stirring, bring to the boil, but don’t allow to boil over.
- Turn the mixer to speed 1 and pour in the hot cream/milk mixture. Whisk until well combined.
- Return the mixture to the saucepan. Cook over a gentle heat, stirring constantly, until the mixture boils and thickens.
- Remove from the pan to a bowl. Cover the surface directly with plastic wrap and refrigerate until ready to use.
For the chocolate sauce:
- Place the cream and milk into a heavy· based saucepan. Bring just to boiling point. Remove from the heat.
- Add the chocolate and cocoa and stir constantly until smooth.
- Cover and set aside.
For the choux pastry:
- Preheat the oven to 240C (220C fan·forced).
- Line a baking sheet with baking paper.
- Place the water, butter, sugar and salt into a medium-sized heavy-based saucepan and bring to a rapid boil.
- Add the flour in one go and stir vigorously with a wooden spoon until the mixture comes away from the side of the pan and forms a ball. Set aside to cool for 3 minutes.
- Attach the mixing bowl and flat beater to the KitchenAid Stand Mixer. Place the ball of pastry dough into the bowl. Turn to speed 6.
- Slowly add the eggs to the mixture.
- Mix for 1·2 minutes or until the mixture is very smooth and shiny.
- Fill a large piping bag with the mixture.
- Pipe small amounts (about the size of a golf ball) onto the tray, allowing space for spreading.
- Bake for 5 minutes then reduce the temperature to 180C and bake for a further 15 minutes.
- Remove the tray from the oven and , working quickly and gently, turn each puff upside down and make a small hole in the base. using a metal skewer or end of a teaspoon. (This hole allows steam out and helps to dry out the inside of the puff.)
- Place each puff back on the tray, hole· side up. Bake for a further 5·8 minutes or until they are golden and crisp.
- To serve: fit a large piping bag with a 0.5cm round plain pipe. Fill the bag with the cooled thick vanilla custard.
- Gently place the piping tip into the small hole and fill with the custard. Repeat with the remaining puffs.
- Serve 2·3 profiteroles drizzled with chocolate sauce and sprinkled with icing sugar. Serve immediately.
The vanilla custard and chocolate sauce can be made up to there days in advance and refrigerated. Return to room temperature before using.
Choux puffs are best made as close as possible to serving. They will soften on standing (this depends on the humidity on the day of baking).