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Chocolate Profiteroles/ Cream Puffs

Chocolate Profiteroles/ Cream Puffs
By: Mareena Jerrish

Ingredients

Flour 115 gms
Water 200 ml
Caster sugar 4 teaspoons
Salt a pinch
Butter 85 gms (Omit salt if using salted butter)
Beaten eggs 3

For the Filling

Whipping cream 1 cup
Caster sugar 4-5 tablespoons
Vanilla essence a few drops

Steps

Prepare the chocolate sauce as mentioned in the link.
Place a bowl and beaters for chilling (for the filling).
Preheat oven to 200C. While preheating, place an ovenproof dish in the bottom tray.
Keep the flour and salt ready next to you.
Take a pan and put water, sugar and butter into it. Heat on medium and bring the water to a rolling boil.
Switch off heat and immediately tip in the flour and salt into the water.
Mix well with a wooden spoon quickly and vigorously till the entire mixture is well blended and forms a smooth ball. It should pull away from the sides of the pan easily.
Allow to cool for 10-15 minutes.
Once cooled, slowly add the beaten eggs, a little at a time till you get a soft dropping consistency. It is NOT necessary that you use up the entire eggs. Add just enough to get the required consistency. To check, take the spoon off the mixture. If the mixture slides and drops off in about 3 seconds, it is perfect.
Transfer the mixture into a piping bag.
Take a baking tray lined with parchment paper.
Pipe small balls of this mixture onto the tray. Gently smoothen the top of each ball with a wet finger.
Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the ovenproof dish at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown.
Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer.
Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for 15- 20 minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
Transfer to a wire rack and allow to cool completely.
Once cooled cut the profiteroles horizontally and keep aside. You can store these in an airtight contained lined with absorbent paper. You can reheat for 5 minutes to make them crispy.
Take the bowl and beaters off the refrigerator. Pour the whipping cream into it.
Beat on low speed till soft peaks are formed. Add the sugar and essence and beat well till almost stiff.
Transfer into a piping bag. Pipe the cream into the base of the profiterole. Cover with the cap. Fill all the profiteroles similarly.
Drizzle the chocolate sauce on top and serve immediately.
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