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
Contains alcohol
Ultimate version
Craquelin-topped choux, vanilla creme patissiere and a Grand Marnier ganache.
Per serving£2.88
Total cost£11.50
Time1 hr 25 min
Ingredients for 4
- For the choux
- 65 g strong white flour
- 50 g unsalted butter
- 60 ml water
- 60 ml whole milk
- 2 eggs , beaten
- For the craquelin
- 40 g cold butter , for the craquelin
- 50 g demerara sugar , for the craquelin
- 50 g plain flour , for the craquelin
- For the creme patissiere
- 300 ml whole milk , for the creme patissiere
- 3 egg yolks
- For the ganache
- 200 g dark chocolate (70%) , chopped, for the ganache
- 30 ml Grand Marnier
Method
- Make the craquelin by mixing the cold butter, demerara sugar and flour to a dough, then roll thin between sheets and chill before stamping into discs.
- Heat the oven to 190C fan. Boil the water, milk and butter, beat in the flour off the heat, then beat in the eggs to a glossy choux.
- Pipe even buns onto a lined tray, top each with a craquelin disc and bake for 30 to 35 minutes until risen and crisp; cool fully.
- Make the creme patissiere by whisking the yolks with sugar and cornflour, tempering in the hot milk, then cooking until thick; cool and pipe into the buns.
- Warm cream, pour over the chopped chocolate, stir to a smooth ganache and stir in the Grand Marnier.
- Arrange the filled buns into a croquembouche-style stack.
- Spoon the warm ganache over the tower just before serving.
Equipment
- saucepan
- two piping bags
- baking tray
- rolling pin
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.
