Now I am not a big fan of profiteroles or eclairs, but when my niece and I were watching Bake with Anna Olsen I couldn't resist myself to make some. I was quite shocked at how easy they were to make and what surprised me even more was the taste! I absolutely loved them.
I used Anna Olsen's recipe on Choux pastry which was very easy to follow, however instead of filling mine with pastry cream like Anna, I filled mine with vanilla flavoured whipped cream and created my own chocolate sauce.
You can find her full recipe here:
3/4 cup (180ml) milk
3/4 cup (180ml) water
1/2 cup + 2 Tbsp (142g) unsalted butter
2 teaspoons caster sugar
1/2 teaspoon salt
1 2/3 cups (213g) all-purpose flour
5 large eggs, at room temperature
600ml (2 1/2 cups) double cream
1 tsp vanilla extract
1 tablespoon icing sugar
80g (1/4 cup + 2 tbsp) caster sugar
150g good quality dark chocolate
50g milk chocolate
To make the choux pastry:
Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.
Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition.
Preheat the oven to 200 degrees Celsius and prepare a baking tray (you will need more trays or just reuse the one you are preparing) with grease proof paper.
Fill a piping bag fitted with a large plain tip with choux pastry and pipe the profiteroles, each about 1 ½-inches across onto the tray. Wet your finger in cool water and tap any points on the batter.
Bake for ten minutes then reduce the heat to 180 degrees Celsius and bake for another 15-20 minutes or until the profiteroles are golden brown.
To make the cream filling:
Start off by adding the vanilla extract to the cream and whisk
Once there are soft peaks add in the icing sugar and carry on whisking till stiff peaks form
To fill the profiterols, fill a piping bag with a medium plain tip (or an éclair or doughnut tip, if you have one). Use a skewer to first poke a small hole at the side of each profiterole. Insert the piping bag and fill each with cream until you feel resistance. Chill until ready to pour chocolate sauce
To make the chocolate sauce:
For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and break both the chocolates into small pieces and place into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.