Choux pastry is one of those things that strikes fear into most people! It can be tricky, I’ll admit but once you get the hang of it, its straightforward enough. This choux recipe works as well for eclairs but today you are getting profiteroles with a yummy chocolate and coffee sauce. These are slightly lightened up by reducing the amount of butter you use. Still not exactly healthy eating but you can’t be good all the time.
Profiteroles Serves 4-6
Ingredients: For the pastry
- 125ml water
- 1 tsp caster sugar
- 1/4 tspn salt
- 30g butter
- 70g plain flour, sieved
- 2 eggs
For the chocolate and coffee sauce:
- 100g dark chocolate
- 6 tbsn strong coffee
- 1 tbsn honey
For the filling I simply whipped some fresh cream and piped it into the centre, you could make a Creme Patissiere if you want.
- Preheat the oven to 200 degrees celsius. It is really important for pastry to have the right oven temp. Line two oven trays with parchment paper.
- In a small saucepan, place the water, sugar, salt and butter. Put on the hob and bring to the boil. Once boiling, turn the heat really low and add all the flour in one go.
- Beat the mixture well with a wooden spoon for one minute, until the mix comes away from the sides of the pan and starts to form a ball.
- Take the pan off the heat, allow to cool for a minute and then add the first egg. Whisk the mixture really well to incorporate the egg. It will look like a big mess for a while but it will come together, just keep beating.
- Once the first egg is incorporated, add the second and beat again really well until you have a smooth, uniform paste. It can take a lot of beating but dont give up!
- Once your mixture is the right consistency, pop it into a piping bag with a medium straight nozzle. Pipe little balls of mixture onto the lined baking trays. You want to pipe little blobs about half the size of a golf ball and well spaced apart. You should have at lease 16 balls.
- Pop in the oven for 20-25 minutes, keeping an eye that they don’t get too brown. Meanwhile, make the chocolate sauce.
- Put the dark chocolate into a bowl and sit the bowl above a pan of boiling water, making sure the bottom of the bowl doesn’t touch the water. When the chocolate has melted, add the coffee and honey and stir until you have a nice smooth consistency. Put this into a jug that it can be warmed again when its needed.
- When the pastry is golden brown, remove the profiteroles from the baking tray and put onto a wire rack to cool.
- Once they are completely cool, you can fill with whipped cream or if you want, to use a creme patissiere. (I got lazy and used whipped cream!)
- They can be stored for a few hours until needed but wont last long once filled as they go a bit soggy!
- When you are ready to serve them, pile them high and cover with chocolate sauce. This can be warmed by popping the jug into a pan of hot water for a few minutes.