Cherry profiteroles

Cherry profiteroles

The cherries put a summer twist on this classic French dessert, making it perfect to finish a barbecue.

By , 21 September 2015
Cherry profiteroles
  • Ready in: 90 mins
  • Serves: 20
  • Price: 16p per serving
Nutritional Info
Each 49g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 624KJ 149KCAL
of your reference intake.
Typical energy values per 100g: 1273kJ/304kcal.
  • 65g plain flour
  • 50g butter
  • 2 large eggs, beaten
  • 125g dark chocolate (55% percent cocoa solids)
  • 2 tbsp sugar
  • 300ml double cream
  • 3 drops vanilla essence
  • 1 teaspoon caster sugar
  • 20 cherries, de-stoned
  • Pinch of salt
  • Pre-heat the oven to 220C/200 Fan/Gas 7. Line two baking trays. Sift the flour and a pinch of salt on to a sheet of baking paper. Cut the butter into pieces and heat in a pan with 150ml water until melted. Increase the heat until boiling, then remove from the heat and tip in all the flour.

  • Beat with a wooden spoon until it forms a small ball that comes away from the sides of the pan. When this happens, stop beating. Set aside for 10 minutes.

  • Beat 2 large eggs. Add the mixture, a bit at a time, until smooth and glossy. Spoon 20 small piles of the mixture onto the trays, leaving a gap between each, and bake for 20 minutes until crisp and golden. Make a small hole in the side of each profiterole and bake for 5 minutes. Cool on a wire rack.

  • For the sauce, heat the dark chocolate in a pan with the sugar and 150ml water. Stir until the chocolate has melted, then simmer for 5 minutes.

  • Whip the double cream with the vanilla essence and 1 teaspoon caster sugar. Split the buns, fill each one with a dollop of cream and a cherry, then serve with the chocolate sauce.