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ProfiterolesA profiterole, cream puff, or choux à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.


serves totaltime preptime cookingtime
20 pieces 1 hour
15 minutes
1 hour 15 minutes


{tab Ingredients}

  • 1 portion Choux Pastry
  • 300 ml Double Cream
  • Icing Sugar
  • 125 grams Dark Chocolate
  • 2 small tin Evaporated Milk

{tab Instructions}

  1. Make up the choux pastry and spoon it into a forcing bag fitted with a plain 1.2 cm vegetable nozzle.
  2. Pipe out 20 small buns shapes, well apart, on to greased baking trays, and bake in a pre-heated oven, in the centre or just above, at 210˚C for about 15 minutes until well risen, puffed and crisp.
  3. If the profiteroles are not thoroughly dry after 15 minutes, reduce the heat to 180˚C and continue baking for a further 10 minutes.
  4. Cool on a wire rack.
  5. Split the buns not quite in half, lengthways.
  6. Fill the hollow centres with whipped cream and dust the tops with sieved icing sugar.
  7. To serve, carefully pile the profiteroles into a pyramid on a serving dish and pour a little chocolate sauce over them, serve the remainder separately.
  8. To make the sauce, melt the chocolate, broken into pieces, in a bowl over a pan of hot water.
  9. Stir in the evaporated milk and beat thoroughly.


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