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Chocolate Profiteroles With Cocoa Choux Pastry

I had been dreaming of trying out cocoa choux pastry and the fabulous Serena of Dolce London had been having the same thoughts.  So we got together for a morning and played with creating the BEST profiteroles ever.

Whilst Serena wasn't looking I ventured forth with a small amount of Chantilly cream and added a small amount of sea salt.  For my palate it truly rocked ... not sure about that Serena agreed!

The flavour combinations we tried and absolutely loved:

CHOCOLATE PROFITEROLES
with
COCOA CHOUX PASTRY

 Amelia Rope Chocolate Profiteroles

COCOA CHOUX PASTRY (Makes approximately 60 choux buns)

Equipment:

  • No 8 Nozzle (to pipe choux buns)
  • No 5 nozzle (to fill choux buns)
  • Piping bags
  • Baking Trays

Ingredients:

  • 250ml water
  • 100g butter (chopped into cubes)
  • 2g salt
  • 5g sugar
  • 140g soft flour (T55)
  • 10g cocoa powder
  • 220-250g egg (white & yolk)

Method:

Grease and line a baking tray with baking paper.

In a saucepan warm the water, butter, salt and sugar and when the butter is melted, bring to the boil for a few seconds and remove from the heat.

Sieve the flour and cocoa powder and add to the saucepan.  Mix together fast with a spatula until a dough is formed and comes cleanly away from the side of the pan.   

Put the mixture back on the heat and cook until dry (it rolls into a dough)

Profiterole Dough

Leave to cool.

Beat the eggs.  Add them gradually to the cool mixture mixing with a spatula until the mixture is elastic and of piping consistency.  

Then on the lined baking tray pipe the choux (approximately 2.5cm) using the No 8 nozzle.  Leave around 2cm between each piped choux one.  

Piping Profiteroles Amelia Rope Chocolate

Coat a finger with any left over beaten egg and place gently on the top of each profiterole peak which was left after the piping.  This will help you achieve a more rounded profiterole with the bake. 

Bake at 180-190°C until crisp, well risen and (20-30 mins).  Only open the door to check the choux buns after 20 minutes to avoid them sinking.

Once they are ready take them out and put them on a cooling rack.

(You can freeze the choux buns in a freezer bag, at this stage, for up to a month.  They take around 15 minutes to defrost)

White Chocolate and Pistachio Profiterole

FILLING OPTIONS:

PASTRY CREAM (Fills approximately 50 choux buns)

Ingredients:

  • 500ml milk
  • vanilla extract to taste
  • 120-150g egg yolk
  • 90g sugar
  • 30g cornflour
  • 30g flour

Method:

Sieve the flour and corn flour on a baking sheet

Put the milk in a pan with vanilla extract and half of the sugar, on medium heat

In a round bowl, put the egg yolk and half of sugar and whisk quickly until smooth. Then add the flour and corn flour.

When the milk starts steaming (almost boiling), take 1/3 off the milk and put it in the eggs mix and whisk (leave the rest on the heat)

Return everything in the pan with the milk and whisk on a medium heat, continuously and fast - checking the side to eliminate any potential lumps. Cook until it thickens, boils and you don’t taste any flour

Spread the cream on a tray to cool down (15-20mins). Cover with cling film. 

Stir in your flavour to the cream and pipe into the profiteroles using the No 5 nozzle.

The cream will stay fresh for 48 hours if kept in the fridge.

CHANTILLY CREAM (Fills approx. 30 choux buns)

Ingredients:

  • 300ml whipping cream
  • 30g icing sugar
  • Flavouring ideas: vanilla, rosewater extract, lemon zest, caramel flakes or even sea salt (the amount to your personal taste but start off smalls so you can add more - especially with the rosewater)

Method:

Whip all the ingredients, including your flavouring, in a large bowl on icing bain-marie until they form stiff peaks.  

The cream needs to be filled in the choux buns as soon as it is made.

TO FILL THE PROFITEROLES

Fill your piping bag nozzle and make a small hole in the base of each profiterole.  This will allow you to pipe you filling in.  

Filling the Profiterole

TO COAT THE TOP OF THE PROFITEROLES

In a bain-marie melt your chocolate over a very low heat.

Dip the top of each profiterole into the melted chocolate. 

Dipping the Profiterole

Sprinkle over any extra decoration as the chocolate is solidifying.