Chocolate profiteroles with Chantilly cream | Kidney Kitchen | kidney friendly recipe

Sieve the plain flour to remove lumps and add air.

In a saucepan, bring 150 ml of water and butter to a boil over medium heat until the butter melts.

Once boiling, add the flour to the mixture and stir continuously to prevent sticking.

Continue stirring until the mixture comes away from the sides of the pan and is glossy in color.

Remove the pan from heat and let the mixture cool slightly before adding eggs to prevent scrambling.

Slowly add eggs to the mixture, stirring until fully incorporated and the mixture is smooth and dropping off the spoon.

Transfer the choux pastry into a piping bag, using a small nozzle at the end.

Prepare a baking tray with a silicone mat or greaseproof paper.

Pipe the choux pastry onto the tray, then dip a finger in cold water to smooth down any peaks.

Preheat the oven to 200 degrees Celsius and bake the profiteroles for 15-20 minutes, checking for a hollow sound when tapped.

Once baked, cool the profiteroles on a rack for 5-10 minutes before filling them with cream.

In a bowl, combine double cream, 1 tablespoon of caster sugar, and a drop of vanilla essence, then whip to stiff peaks.

Transfer the whipped cream into a piping bag with a smaller nozzle.

Fill each profiterole with the whipped cream through the hole in the bottom.

Melt dark chocolate in a bain-marie, ensuring the bowl does not touch the water.

Once melted, drizzle the chocolate over the filled profiteroles.

Equipment Needed

Spice Level:

Dietary

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