Cookware

Profiteroles

Profiteroles | Tefal Recipe

Crisp choux puffs filled with creamy vanilla ice cream, drenched in warm, rich chocolate sauce. A show-stopping dessert delight!

Serves

5

Prep Time

20 min

Cook Time

30 min

Ingredients

  • 250 ml cold water
  • 80 g butter (do not substitute margarine)
  • Pinch of salt
  • 150 g plain flour
  • 4 eggs (medium size)
  • 200 g plain chocolate (minimum cocoa solids 54%)
  • 200 ml double cream
  • 500 ml luxury vanilla ice cream

Method

  1. Preheat the oven to 200ºC. Place water, cubed butter and salt in the food processor fitted with the kneading/grinding tool. Set the food processor at speed 3 at 90°C for 8 mins. At the end of the program, add the flour and mix at speed 6 for 2 mins.
  2. Place the mixture in a separate bowl and wash the food processor bowl. Return the pastry to the food processor fitted with the kneading/grinding tool. Mix at speed 6 adding the eggs one by one to obtain a thick shiny paste (but you may not need all of the last egg). Leave running for 2 mins.
  3. Use a piping bag, place small heaps of the mixture onto a baking tray covered with baking paper. Bake for 20 to 25 mins without opening the oven door or until risen and a deep golden brown. Place the chopped chocolate and cream in the cleaned food processor bowl fitted with the kneading/grinding tool and melt at 60°C at speed 4 for 5 mins.
  4. Scrape down the sides then mix at speed 7 for 1 min. Meanwhile, gently make slits in the cooked choux buns and fill with the vanilla ice cream. Serve immediately with the hot chocolate sauce.

Used in this recipe:

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