Profiteroles
This is a classic profiteroles recipe. Made using choux pastry, they are filled with a classic mascarpone cream and topped with chocolate ganache.
Servings: 8 Servings
Ingredients
For the Choux Pastry
- 150 ml Water
- 2 tbsp Caster Sugar
- 50 g Unsalted Butter
- 75 g Plain Flour
- 2 Large Eggs
- 1 tsp Vanilla Extract (optional)
For the Mascarpone Cream
- 250 g Mascarpone
- 50 ml Double Cream
- 1 tbsp Icing Sugar (optional)
- 1 tsp Vanilla Extract (optional)
For the Chocolate Ganache
- 150 g Milk Chocolate
- 60 ml Double Cream
Instructions
To Make the Choux Pastry
- Preheat the oven to 200C (180CFan) line a baking tray with baking parchment or a silicone mat and leave to one side
- Add the water, sugar and butter to a saucepan over a medium heat and bring to the boil.
- As soon as the mixture starts to boil remove from the heat and stir in all of the flour. You will need to beat like mad for around 20 seconds or so until it is completely incorporated and the mixture starts to come away from the sides of the pan.
- Leave the mixture to cool for around 5 minutes or so.
- Add the eggs and vanilla to a separate bowl and beat together.
- Once your flour mixture has cooled for 5 minutes gradually add in the beaten eggs. Beat the mixture well in between each addition until you reach a smooth and shiny dropping consistency.
- Pipe the mixture onto your baking trays (remember and leave space in-between each one as they will rise in the oven)
- Bake in the oven for 20 minutes, or until golden in colour and crispy.
- Once baked remove from the oven and pierce the bottom of each choux bun immediately with a skewer. Leave to rest with the steam hole facing upwards to let the steam escape and cool completely.
To Make the Mascarpone Cream
- Add the mascarpone, double cream, icing sugar and vanilla extract to a large bowl and whisk until thick and the cream holds its own shape.
- Add the mixture to a piping bag and pipe into the centre of each choux bun using the steam hole you created earlier.
To Make the Chocolate Ganache
- Heat the cream in a large saucepan or in the microwave until steaming.
- Add in the chocolate and mix until completely smooth. If your chocolate doesn't melt pop it back into the microwave or back onto the heat and heat until completely melted and smooth.
- Leave too cool before dipping the top of your profiteroles into the chocolate. You could also drizzle the ganache over the top.
Notes
- These Profiteroles will last for up to 2 days in the fridge.
- To fill the profiteroles, you can use a filling piping tip.
- You can serve these profiteroles individually or in one giant pile. If you are serving in a pile once you have dipped them in the chocolate ganache start to pile them up. Once the ganache starts to set it will help them stick together.
- I sprinkled over some chocolate curls after dipping the profiteroles into the chocolate ganache but this is completely optional.