Desserts
French
FrenchProfiteroles
Choux buns piled high with cream and chocolate sauce, in three tiers. Basic uses shop-bought profiterole shells, while Ultimate makes choux from scratch with a crackly craquelin and a proper ganache.
Vegetarian
Nut-free
Better version
Homemade choux buns, vanilla Chantilly and a dark chocolate sauce.
Per serving£1.60
Total cost£6.40
Time1 hr
Ingredients for 4
- For the choux
- 65 g plain flour
- 50 g butter
- 125 ml water
- 2 eggs , beaten
- For the filling
- 300 ml double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- For the sauce
- 150 g dark chocolate , chopped
- 100 ml double cream , for the sauce
Method
- Heat the oven to 200C fan. Bring the water and butter to the boil, beat in the flour off the heat to a smooth paste, then cool slightly.
- Beat in the eggs a little at a time until the dough is glossy and droppable, then pipe walnut-sized blobs onto a lined tray.
- Bake for 25 to 30 minutes until golden and crisp, then pierce each to release steam and cool.
- Whip the cream with the vanilla and icing sugar to soft peaks and pipe into the buns.
- Warm the cream for the sauce, pour over the chopped chocolate and stir to a glossy sauce.
- Stack the buns and pour over the warm chocolate sauce to serve.
Equipment
- saucepan
- piping bag
- baking tray
The three ways, side by side
Budget
Ready-made choux buns, squirty cream and a melted-chocolate sauce.
Better
Homemade choux buns, vanilla Chantilly and a dark chocolate sauce.
Ultimate
Craquelin-topped choux, vanilla creme patissiere and a Grand Marnier ganache.
