Create a chocolate spectacle that will see you into the New Year in style!
• Choux Pastry:
• 125 milliliters water
• 125 milliliters whole milk
• 110 grams unsalted butter
• Pinch of salt
• 1 teaspoon caster sugar
• 150 grams plain flour
• 4 medium eggs
• 2 piping bags
• Round tip
• Small round tip
• 150 grams plain chocolate, chopped
• 150 milliliters double cream
• Whipped double cream sweetened with icing sugar, to taste
1. For the choux pastry, add the water, milk, butter, salt and caster sugar into a pan over medium heat. Stir until the butter has melted.
2. Once melted bring to a boil. As soon as it reaches boiling, quickly add in the flour and stir until the mixture comes together into a ball and everything has come away from the sides. I like to sift my flour onto a piece of baking paper with a fold crease. This makes it easier to pour in quickly.
3. Pour mixture into a bowl and leave for around 5-10 minutes to cool.
4. Beat in the 4 eggs one at a time until the mixture is smooth. Spoon into a piping bag fitted with a round nozzle.
5. Pipe small dollops of the mixture onto a baking tray lined with baking paper and use a wet finger to press down any dough sticking up.
6. Place into a preheated oven at 200°C for 15-20 minutes. Once baked pierce a hole into the bottom of each profiterole and leave on a rack to cool.
7. For the ganache, heat the cream in a pan until hot and steaming, do not boil. Pour over the chopped chocolate in a separate bowl. Stir until smooth.
8. Add sweetened whipped double cream into a piping bag fitted with a small round tip. Pipe cream into each profiterole filling as much or as little as you like.
9. To serve, top profiteroles with ganache and enjoy :D