Recipes
Chocolate cream profiteroles
These are filled with delicious chocolate cream, but you can use plain whipped cream, if you prefer.
These are filled with delicious chocolate cream, but you can use plain whipped cream, if you prefer.
(20 votes)
Cook: 40 Mins
Serves: 6
Price: 70p per serving
Nutritional Information
Each 68g serving contains
Energy
1051kj
251kcal
1051kj
251kcal
13%
Fat
20.4g
20.4g
High
29%
29%
Saturates
12.3g
12.3g
Med
62%
62%
Sugars
9.2g
9.2g
Med
10%
10%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1546kj/370kcal
Typical energy values per 100g:
1546kj/370kcal
Ingredients
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
Method
1
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.
2
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.
3
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.
4
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.
5
Heat 50g chocolate in a pan with the sugar and 100ml water until melted, then simmer for 10 minutes, stirring. Leave to cool.
6
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.
7
Melt the rest of the butter and chocolate in a bowl over a pan of simmering water, then spoon on top of the profiteroles.