How To Make Profiteroles

Today, I would like to show you how to make profiterole with a nice chocolate sauce and we're going to fill those with some whipped cream. Now, making choux pastry, which is the basis for our profiteroles, is quite straight forward but there are a number of stages. So, stage one is to make the batter mix.

Now, pour the water into a pan and we need to bring this to the boil. Once it's got to the boil, we can add the butter. Once the butter is melted, we'll remove it from the gas.

And we'll stir in the flour and it will make a nice thick batter mix. And then, we will add the eggs one by one. Now that the water is coming up to temperature, we can add the butter.

Now, this must melt before I add the flour. So this will just take round about three minutes. Now that the butter has melted, we can add the flour.

And we push this straight in all in one go, and stir it vigorously. You pop it back on the heat for a few seconds, but keep stirring all the time. And you should get quite a thick batter mix.

Once it starts to fall away from the sides, it should be about right. Now, just remove this from the heat and let it cool down just slightly before we add the eggs. Now, we're going to add the eggs one by one and mix them thoroughly.

So, I just allow that to cool for about a minute. If I put the eggs in now, the eggs will cook and I don't want to do that with a choux pastry. Now that the batter mix is slightly cooled, we can add the eggs.

Now, add these one by one and mix thoroughly. You have to whisk this quite vigorously, to absorb the eggs into the mixture. So, it gets a lovely creamy consistency.

Mixing should take a good three minutes or so. And you can tell when it's ready because you get this lovely silky consistency which should fall off like so. Stage two is to bake the batter, to turn it into that lovely light profiterole.

So, simply take small spoonfuls and place it onto a lined parchment sheet. You can, of course, pipe this on. It's the same mixture for making éclairs.

But today, we're making these lovely profiteroles. Because what will happen is once they bake, they will rise up and be hollow inside, crunchy on the outside and absolutely delicious. Do leave space in between the profiteroles because they will expand.

So I'll just do three more, then I'll pop them into the preheated oven. So I'll place these into the preheated oven for approximately twenty minutes. And they will expand and become nice and light.

Then, I'll take a skewer and just put a small hole inside the profiteroles then I'll pop them back into the oven. Then what will happen is that inside, the profiterole will get crispy as well. So, place these into the oven for approximately twenty minutes.

Stage three is to make the chocolate sauce. The ingredients are some nice quality chocolate, dark chocolate, some butter, some cream, a little bit of water, some sugar, and vanilla extract. Very simply, in with the water, in with the chocolate, in with the cream, in with the sugar, our butter, and finally, the vanilla, as straightforward as that.

So as the chocolate melts, just keep whisking to combine all of the ingredients. So, that's the chocolate sauce done and we'll put that to one side for later. Stage four is to check if the profiteroles are ready.

And look at those, absolutely gorgeous! What I want to do is just get a skewer, and just make a small hole into each of the profiteroles. Now, this is important because it allows the inside of the profiteroles to cook just a little bit more and become crunchy. But also, I'm going to use a piping bag to fill it with cream, and that will provide a hole for the cream to go through.

So, just quickly make a little hole in each of the profiteroles, and pop them back in the oven. The smell from these is really nice; it smells of a buttery smell, it's gorgeous. Pop those back in the oven about ten minutes, and allow the inside to cook.

Stage five is to allow