Profiteroles with chocolate sauce

Balls of choux pastry are filled with vanilla bean ice-cream and covered in a rich chocolate sauce. A decadent treat!

• makes

  4

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Ace

Stream free On Demand

Ep 6

episode • Guillaume's Paris • 

cooking • 

24m

G

episode • Guillaume's Paris • 

cooking • 

24m

G

Ingredients

For the choux pastry

• 80 ml (⅓ cup) water
• 80 ml (⅓ cup) milk
• 1 tsp sugar
• 75 g butter
• 100 g plain flour
• ½ tsp salt
• 3 eggs
• icing sugar, to serve
• 2 cups vanilla ice-cream, to serve

For the chocolate sauce

• 80 ml (⅓ cup) milk
• 80 ml (⅓ cup) cream
• 150 g good quality dark chocolate (70% cocoa solids)
• 20 g butter

Instructions

1. For the choux pastry, preheat the oven to 200°C. Combine water, milk, sugar and butter in a medium saucepan. Bring to the boil. Add the plain flour and salt and cook, stirring with a wooden spoon, until the mixture comes away from the edge of the saucepan. Place in a stand mixer fitted with the paddle attachment.
2. Add eggs slowly one by one while mixing on low speed until fully incorporated. Transfer the choux paste to a piping bag. Pipe choux balls around the size of golf balls (approx 20g in weight) onto baking trays lined with baking paper.
3. Bake the choux pastry for 20 minutes. Reduce the heat to 160°C and bake for an additional 15 minutes, or until profiteroles are dry and sound hollow when tapped. Allow to cool.
4. For the chocolate sauce, combine milk and cream a in a medium saucepan. Bring to the boil. Place the chocolate and butter in a medium bowl. When the cream mixture is bubbling, pour over the chocolate and whisk to combine.
5. To serve, allow 3 choux puffs per person. Cut the tops off the profiteroles (about ⅓ from the top) using a serrated knife. Fill the profiteroles with a scoop of vanilla ice-cream and top with the choux top. Drizzle with chocolate sauce and sprinkle with icing sugar. Serve.

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ep 6

episode • Guillaume's Paris • 

cooking • 

24m

G

episode • Guillaume's Paris • 

cooking • 

24m

G