All Recipes Desserts, Pastries, Puddings, Other EmmCee Julie O’Malley Recipes with Photos


© EmmCee
Photo by EmmCee


Serves 10

Choux Pastry:
50g unsalted butter
3/4 cup (185ml) water
3/4 cup (90g) plain flour, sifted twice
3 eggs, lightly beaten

1 1/2 cups (375ml) milk
4 egg yolks
1/3 cup (90g) caster sugar
1/4 cup (30g) plain flour
1 teaspoon vanilla essence

110g good-quality dark chocolate
2 teaspoons oil

1. Preheat the oven to hot 210c (415F / Gas 6-7). Lightly grease two baking trays. Put the butter in a large heavy-based pan with water and stir over medium heat and quickly beat in the flour with a wooden spoon. Return to the heat and continue beating until the mixture comes together, forms a ball and leaves the side of the pan. Allow to cool slightly.
2. Transfer to a bowl and beat to release any remaining heat. Gradually add the beaten egg, about 3 teaspoons at a time, beating well after each addition, until all the egg has been added and the mixture is thick and glossy – a wooden spoon should stand upright in it. If it is too runny, the egg has been added too quickly. If this happens, beat for several more minutes or until thickened.
3. Sprinkle the baking trays with water – this creates steam in the oven, helping the puffs to rise. Spoon heaped teaspoons of the mixture onto the baking trays, leaving room for spreading. Bake for 20-30 minutes, or until browned and hollow sounding, then remove and make a small hole in base of each puff with a skewer. Return to the oven for 5 minutes to dry out. Cool on a wire rack.
4. For the filling, put the milk in a small saucepan and bring to the boil. Set aside while quickly whisking the yolks and sugar in a bowl until combined. Whisk the flour into the egg mixture. Pour the hot milk slowly onto the egg mixture, whisking constantly. Wash out the pan, return the milk mixture and bring to the boil, stirring with a wooden spoon until the mixture comes to the boil and thickens. Transfer to a heatproof bowl and stir in the vanilla essence. Lay plastic wrap directly over the surface to prevent a skin forming, then refrigerate until cold.
5. Pipe the filling into the profiteroles through the hole in the base, using a piping bag fitted with a small nozzle.
6. Chop the chocolate and put it in a heatproof bowl with the oil. Bring a saucepan of water to the boil and remove the saucepan from the heat. Sit the bowl over the saucepan, making sure the bowl is not touching the water. Allow to stand, stirring occasionally, until the chocolate has melted. Stir until smooth and dip the profiterole tops in the chocolate. Allow to set completely before serving.

© Julie
Photo by Julie O’Malley

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