Chocolate and caramel profiteroles recipe
Profiteroles stuffed with cream and dressed in a rich chocolate sauce really has the wow factor. In this exclusive video for lovefood.com, Will Torrent shows us just how easy it is to do. The honeycomb adds a lovely crunch to counter the soft cream-filled pastry.
Ingredients
- 125 ml water
- 125 ml milk
- 100 g butter
- 1 pinch of salt
- 1 pinch of sugar
- 140 g flour
- 6 eggs, approx
- 600 ml double cream
- 1 tin Carnation Caramel
- 100 ml water
- 100 g sugar
- 200 g dark chocolate
- 50 g broken honeycomb pieces
- 4.4 fl oz water
- 4.4 fl oz milk
- 3.5 oz butter
- 1 pinch of salt
- 1 pinch of sugar
- 4.9 oz flour
- 6 eggs, approx
- 21.1 fl oz double cream
- 1 tin Carnation Caramel
- 3.5 fl oz water
- 3.5 oz sugar
- 7.1 oz dark chocolate
- 1.8 oz broken honeycomb pieces
- 0.5 cup water
- 0.5 cup milk
- 3.5 oz butter
- 1 pinch of salt
- 1 pinch of sugar
- 4.9 oz flour
- 6 eggs, approx
- 2.5 cups double cream
- 1 tin Carnation Caramel
- 0.4 cup water
- 3.5 oz sugar
- 7.1 oz dark chocolate
- 1.8 oz broken honeycomb pieces
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Place the water, milk, butter, salt and sugar into a medium saucepan over a medium heat, stirring to make sugar it doesn’t catch. When it has boiled, quickly stir in the flour and mix together. Continue to beat the choux over a medium heat until the dough leaves the sides of the saucepan clean – this will take up to 5 minutes, depending on heat and size of mix.
- Then once the choux is cooked, place into a bowl and beat in the eggs one at a time. The reason I say approximately 6 eggs is that you might not need to use all of them – eggs, flour are always going to be different, so the rate at which the flour will take all the eggs may always change – once you get the hang of it, you will know how many eggs to add.
- The paste will be ready when it drops off a spoon leaving behind a “v” type drop. Place the paste in to a piping bag fitted with a small plain nozzle, pipe bulbs of approx 5cm diameter - remember that these will rise and grow, so don't pipe them too close together.
- Place into an oven preheated at 180C for approx 10-15 minutes depending on size of choux. The buns should be nice and golden brown and hollow in the middle.
- Once filled, whip the double cream and stir through the caramel. Fill a piping bag and pipe the marbled caramel cream into the profiteroles.
- To make the sauce, melt the sugar and the water together, bring to the boil and pour over the chocolate to make a ganache.
- Pour this over the stacked profiteroles and sprinkle on the honeycomb pieces.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature