- 1 cup (150g) plain flour
- 1/2 cup (125ml) water
- 1/2 cup (125ml) milk
- 75 grams butter, chopped
- 1 teaspoon caster sugar
- 4 60g eggs, beaten lightly
- 600 millilitres thickened cream
- 2 teaspoons vanilla bean paste
- 2 tablespoons icing sugar mixture
- 2/3 cup (160ml) cream
- 150 gram dark chocolate, chopped finely
- 1Preheat the oven to 190°C (170°C fan-forced). Line two large oven trays with baking paper. Sift the flour and a pinch of salt onto a piece of baking paper.
- 2To make the choux pastry, place the water, milk, butter and sugar in a medium saucepan; heat until almost boiling. Add the flour all at once; beat with a wooden spoon and cook over medium heat for 2 minutes or until mixture comes away from the base of the pan and forms a ball. Transfer mixture to the bowl of an electric mixer; spread mixture up the side of the bowl to cool it down. Beat in the eggs, a little at a time, on medium speed; beat until mixture is thick, glossy and smooth.
- 3Spoon the pastry into a piping bag fitted with a 1.5cm plain tube. Pipe 3cm rounds about 4cm apart on prepared trays. Use a damp finger to flatten peaks; sprinkle or spray puffs lightly with a little water.
- 4Bake one batch of puffs for 20 minutes. Reduce oven temperature to 100°C (80°C fan-forced) for a further 20 minutes until golden brown and crisp. Repeat with second batch, cool on trays.
- 5Beat cream, vanilla paste and icing sugar in the bowl of an electric mixer until soft peaks form.
- 6Place the cream in a small saucepan, bring almost to a simmer on medium-high heat. Remove from heat, add chocolate; stand for 1 minute then stir until melted and smooth.
Assembling your profiteroles
- 7Just before serving, split profiteroles three-quarters the way through. Fill with crème chantilly; stack up on a serving platter and drizzle with chocolate sauce
- If your oven is large enough, bake both trays at once.
- If the chocolate sauce cools too much and thickens, stir in boiling water 1 teaspoon at a time for pouring consistency.
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