Eric Lanlard's perfect profiteroles recipe
by Eric Lanlard | 2 comments | Print recipeTweet
Funnily enough, everybody thinks choux pastry is difficult to make but don’t worry. In reality, it is very simple, fast and doesn’t require much in the way of ingredients or equipment. The only thing that might need a bit of practice is the piping needed to create the profiteroles.
At a glance
- Cuisine French
- Recipe Type Dessert
- Difficulty Medium
- Preparation time 5 mins
- Cooking time 5 mins
- Serves 20 people
- 250 ml (8.8fl oz) Water
- 100 g (3.5oz) Butter, cut into chunks
- 150 g (5.3oz) Plain Flour, sifted
- 4 Eggs
- 250 ml (8.8fl oz) Whipping cream
- 2 tbsp Vanilla sugar
- 150 g (5.3oz) Dark chocolate
- First make the choux pastry. In a saucepan heat the water and butter together to boiling point.
- Remove the pan from direct heat and whisk in the flour.
- Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan.
- Remove the pan from direct heat and beat in the eggs one at a time, mixing each egg in thoroughly. Set aside and cover with cling film.
- Preheat the oven to 200°C/gas 6.
- Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry.
- Bake the profiteroles for 30 minutes until golden and risen.
- Meanwhile, whip the cream and sugar so it creates nice peaks.
- Melt the chocolate on a bain marie
- When the profiteroles are cooked and have cooled down, pierce them with a sharp knife and fill them with the whipped cream.
- Pile them on a serving plate and pour over the melted chocolate .
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