How To Make Profiteroles: Keep Calm And Bake - S01E4/8

In this episode of Keep Calm And Bake chef and YouTube sensation Caroline MiLi Artiss shows you how to make homemade profiteroles with a luxurious chocolate sauce. Yum!

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Prep:35m
Cook:25m
Total:1h
Serves:6
Temp:220° c - 430° f

Ingredients:

50 g unsalted butter
90 g caster sugar
75 g strong white flour, sifted with pinch of salt
2 large eggs
300 ml double cream, whipped up
1 tsp vanilla extract
200 g dark chocolate

Step 1: Make The Choux Pastry

Preheat the oven to 220° c. Add 150ml of water, butter and 1-2 tsp of the sugar into a saucepan and stir until the butter has melted. Once the water begins to boil, take the pan off the heat and pour in the flour. Using a wooden spoon beat the mixture quickly until it becomes a sticky ball. Leave to cool for 5 minutes. Crack in one of the eggs and keep beating until all the egg has combined into the mixture. Add the next egg and slowly mix into the pastry dough. Keep beating until the mixture has a glossy sheen.

Step 2: Shape The Pastry

Line two baking sheets with greaseproof paper and sprinkle with cold water so they are slightly damp. This willhelp the pastry to rise. Using a piping bag, or two teaspoons, spoon blobs of the mixture onto the baking trays. Continue until all the mixture has been used up. Wet your finger and shape the blobs so they are round. Place in the oven for 18-20 minutes until they have puffed up and have turned golden brown.

Step 3: Make The Chocolate Sauce

To make the chocolate sauce pour 80g of caster sugar and 100ml water into small saucepan and bring to the boil to make a syrup. Place 200g of broken up chocolate into a heatproof bowl and set over the same pan, making sure it doesn't touch the water below.Stir the chocolate occasionally until all the chocolate has melted. Take the pan off the heat and stir the syrup into the melted chocolate.

Step 4: Dry Out The Profiteroles

Once your profiteroles have risen and turned golden brown remove them from the oven. Using a skewer or small knife make a small hole in the bottom of each ball and then place them back in the oven for 2-3 more minutes to dry out. Remove from the oven and leave to cool.

Step 5: Assemble The Profiteroles

Once the profiteroles have cooled use a knife to make the small hole in the botom of each ball. Transfer your whippeddouble cream, flavoured 1 tsp of vanilla extract, into a piping bag and pipe the cream into the hole in each of the profiteroles. Continue until all your profiteroles are filled with cream. Do not do this more than 2 hours before serving the profiteroles as they will turn soggy. Once all your profiteroles are filled with cream pile them on top of each other on a plate. Just before you serve your profiteroles drizzle over the chocolate sauce.