Giant Profiteroles Recipe - With Chocolate & Cream - Recipes by Warren Nash

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Place a saucepan over low heat.

Add 40 grams of butter and 100 milliliters of boiling water to the saucepan.

Stir until the butter is fully melted into the water.

Add 80 grams of plain flour while remaining over low heat.

Stir vigorously until a sticky ball of dough forms.

Remove from heat and allow to cool for 5 minutes.

Crack one medium egg into the dough and stir until fully combined.

Repeat the process with one more medium egg until you have a stiff and sticky dough.

Take a baking tray lined with greaseproof or parchment paper.

Spoon the mixture into ten portions on the tray, leaving space between them.

Place the tray into an oven preheated to 200 degrees Celsius (390 degrees Fahrenheit).

Bake for 20 minutes until the profiteroles are golden and risen.

Remove from the oven and let cool thoroughly.

Whisk 200 milliliters of double cream until thick and set aside.

Once the profiteroles have cooled, slice them partly in half.

Spoon in the whipped cream into each profiterole.

Melt 100 grams of dark chocolate on the stove or in the microwave.

Dip the tops of the profiteroles in the melted chocolate.

Leave the profiteroles to set in the fridge before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens