I often make these little gems to take to work for a sweet morning tea snack. The pastry itself is quick & easy to make, and paired with the sweetness of the custard and bitterness of dark chocolate, they definitely hit the spot come 10am Monday morning. Most of all I enjoy gazing at them through the oven door as they transform from blobs of mixture into puffed up balls of goodness.
- 1 cup water
- 75g butter
- 1 cup plain flour (sifted)
- Pinch of salt
- 4 eggs
- 300ml milk
- 3 egg yolks
- 2 Tbsp caster sugar
- 2 Tbsp plain flour
- 1 tsp vanilla extract
- 150g dark chocolate for coating tops of profiteroles
- Heat oven to 250° C.
- Put the water and butter in a saucepan over a low heat until the butter has melted. Bring to the boil (it is very important that the mixture boils). Turn down the heat.
- Add the sifted flour and the salt to the butter mixture all at once. Stir until the mixture forms a ball and leaves the side of the saucepan. Remove from the heat immediately.
- Put the mixture into a small bowl and, using a wooden spoon, spread the mixture up the sides of the bowl to all it to cool slightly (approx. 5 minutes).
- Whisk the eggs with a fork until just combined.
- Beat the pastry mixture with an electric mixer on a slow speed adding the eggs gradually. When combined, the mixture should be very thick, smooth and glossy.
- Drop rounded tablespoons of mixture (or pipe!) onto a tray lined with baking paper, allowing room between from the profiteroles to spread.
- Bake in the 250° oven for 10 minutes then reduce the heat to 200° and continue to bake for a further 20 minutes or until golden brown and firm to the touch.
- When cooked, remove from oven and make a small slit in the side of each profiterole to allow steam to escape. Return to the oven for a few minutes to dry out.
To make the custard:
- Warm the milk in a saucepan until almost boiling, then set aside.
- In another bowl, whisk together the egg yolks and sugar until pale and creamy. Add the vanilla extract then whisk in the flour.
- Whisking constantly, slowly pour the hot milk into the egg mixture, then pour it all back into the saucepan.
- Heat gently, stirring, for about 5 minutes or until thick.
- Pour into a bowl, press clingfilm over the surface, cool then refrigerate.
- Melt the chocolate over a bain-marie then dip the profiteroles in to coat the top. Allow to cool.
- When both chocolate is set and custard is cool, either pipe the filling into the profiteroles by making a hole into the bottom with your nozzle or cut the profiterole in half and spread with custard.