Donal Skehan's cheat your way to the perfect profiteroles
They’re the dream showstopper for any Bank Holiday gathering, Donal’s back with his easy to make and delicious profiteroles, perfect to wow your guests!
Classic profiteroles
Serves 6
Ingredients
For the choux pastry:
60g salted butter
80g plain flour
3 medium eggs
130ml water
For the chantilly cream:
200ml whipping cream
2 tbsp icing sugar
1 tbsp vanilla extract
For the chocolate sauce:
120ml single cream
60g caster sugar
100g dark chocolate (70% cocoa solids), finely chopped
Method
1. Preheat the oven 220°C (425°F), Gas Mark 7 and line two large baking sheets with baking parchment.
2. Place the butter in a saucepan with 130 ml water and bring to a steady boil until the butter has melted.
3. Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place the pan back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat once again and set aside. Beat one of the eggs in a small bowl.
4. Add the remaining two eggs to the warm dough, one at a time, beating thoroughly until completely incorporated after each addition. Add a little of the beaten egg at a time until you have a consistency that will hold its shape when piped. You may not need all the eggs depending on the consistency. It should be smooth, shiny and just about falling from the spoon.
5. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe small swirls of dough on the lined baking sheets, leaving about 4 cm between each swirl to allow for spreading. Brush each one with the leftover beaten egg.
6. Place in the oven and cook for 10 minutes before reducing the heat to 170°C, for about 10–15 minutes until the choux pastry balls have risen and are golden and crisp.
7. Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.
8. For the chantilly cream, whisk the cream, icing sugar, and vanilla extract together in a large bowl until the mixture forms soft peaks. Set aside.
9. To assemble the profiteroles, scoop the chantilly cream into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.
10. To make the chocolate sauce, put the cream and sugar into a small saucepan and simmer gently until the sugar is dissolved. Take off the heat and stir through the chocolate until it has melted and the sauce is silky and smooth.
11. Pile the profiteroles onto a serving plate and drizzle over the chocolate sauce and decorate if you wish. Serve straight away.