Chocolate cream profiteroles

Chocolate cream profiteroles

These are filled with delicious chocolate cream, but you can use plain whipped cream, if you prefer.

By , 21 September 2015
Chocolate cream profiteroles
  • Ready in: 40 mins
  • Serves: 6
  • Price: 70p per serving
Nutritional Info
Each 68g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1051KJ 251KCAL
of your reference intake.
Typical energy values per 100g: 1546kJ/369kcal.
  • 75g plain flour
  • 150g butter, in small cubes
  • 2 large free-range eggs, lightly beaten
  • 300g Asda Dark Chocolate (50% cocoa solids), broken into squares
  • 1 tbsp granulated sugar
  • 300ml double cream
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Grease two baking sheets and sprinkle with water. Sift the flour on to a sheet of greaseproof paper.

  • Melt 50g butter in a pan with 150ml water and a pinch of salt. Boil fast, then immediately remove from the heat and tip in the sifted flour. Beat with a wooden spoon until it forms a smooth ball. Set aside for 15 minutes.

  • Gradually beat in the eggs, until the mixture is smooth and glossy. Spoon onto the baking sheets with a damp teaspoon to form 18 balls.

  • Bake for 25 minutes or until crisp and golden. Pierce a hole in the side of each and cook for another 5 minutes. Cool on a wire rack.

  • Heat 50g chocolate in a pan with the sugar and 100ml water until melted, then simmer for 10 minutes, stirring. Leave to cool.

  • Whip the cream with 3 tbsp melted chocolate until it holds its shape. Cut the profiteroles just below half way and fill with the cream.

  • Melt the rest of the butter and chocolate in a bowl over a pan of simmering water, then spoon on top of the profiteroles.