Master the art of light-as-air choux pastry to create these decadent profiteroles.
Ingredients
- 150g unsalted butter, chopped
- 3/4 cup (110g) plain flour, sifted
- 4 eggs, beaten
- 100g good-quality dark chocolate, roughly chopped
- 200ml thickened cream
- 1 tablespoon icing sugar, sifted
- 1/2 teaspoon vanilla bean paste*
- Edible gold leaf* (optional), to decorate
Method
- Step 1Preheat oven to 200°C. Grease two large baking trays and line with baking paper.
- Step 2Melt 100g butter with 1 cup (250ml) water in a pan over low heat. Add flour and stir with a wooden spoon until mixture is smooth and comes away from sides of the pan. Remove from heat, add eggs gradually and beat until well combined.
- Step 3In batches, spoon mix into a piping bag with a round nozzle. Pipe walnut-sized balls onto trays. Bake for 30 minutes, then use a sharp knife to make a small slit in each profi terole. Turn off heat, then return trays to switched-off oven for 15 minutes with door slightly ajar. Remove and cool completely.
- Step 4Place chocolate, remaining butter and 1/3 cup (80ml) water in a pan over low heat. Stir until melted and glossy, then cool. Whip cream with icing sugar and vanilla, then use a clean piping bag to pipe into slits in profi teroles. Serve 3 or 4 per person, drizzled with chocolate sauce and garnished with gold leaf, if desired.
- High protein
- Low sodium
- Lower gi
Nutrition
2160 kj
Energy
42g
Fat Total
26g
Saturated Fat
9g
Protein
77.21mg
Sodium
12g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
* Vanilla paste is from supermarkets. Edible gold leaf is from Indian food shops and specialised stationery shops.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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