Profiteroles with white & dark chocolate filling

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olive magazine

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1. To make the pastry, heat the oven to 200C/fan 180C/ gas 6. Melt the butter in 250ml water in a large pan. Bring to boiling point and tip in the flour and salt. Beat hard with a wooden spoon for 10 to 15 seconds - just long enough to make a smooth paste, which leaves the sides of the pan. Cool to room temperature.
2. Line two baking trays with baking parchment. Beat the eggs one at a time into the cooled paste. When smooth and glossy, spoon heaped teaspoonfuls onto the baking trays, spacing them about 6cm apart.
3. Bake for 30 minutes, until puffed up and golden. Cool on a rack, poking a hole in the base of each profiterole to let out the steam.
4. To make the filling, beat the cream to soft peaks. Divide into two bowls, and fold the melted white chocolate into one and the plain chocolate and sugar into the other.
5. Fill a piping bag with the white chocolate mixture and fill half the profiteroles, filling through the hole in the base. Fill the other half of the profiteroles with the plain chocolate cream.
6. Pile onto a cake stand and drizzle with a little melted chocolate.

Know-how

When melting chocolate there are two basic rules to avoid it seizing (becoming thick, gritty and unworkable): don't overheat it and don't let water get into the chocolate bowl. Either melt chocolate in a heatproof bowl set over (not in) a pan of simmering water or give it 20-second blasts in the microwave, stirring between each one to re-distribute the heat.

Per serving

491 kcalories, protein 7.3g, carbohydrate 35g, fat 36.7 g, saturated fat 21.5g, fibre 0.7g, salt 0.39 g

Latest comments and suggestions

• Lilian

  02 January 2008

  Lilian commented on this recipe

  used three eggs...turned out too liquidy...doubled the dried ingredients but still only used 3 eggs and then it worked perfectly!

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• shell021

  03 February 2008

  shell021 commented on this recipe

  I made these and they turned out great, the only thing that I didn't do was put the paste on a plate to cool as forgot and it still turned out fine.

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• Emma

  29 March 2008

  Emma commented on this recipe

  What is whipping cream please?

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• Sparkybec

  14 July 2009

  Sparkybec commented on this recipe

  This was my first venture into deserts following a father's day request. I was surprised at how easy they were to make. Like shello21 I didn't wait for the paste to cool to room temperature and it turned out fine. The dark chocolate filling was seriously sickly, too much for me, but the white chocolate filling was delicious. Lets just say my family, housemates and boyfriend are very happy to test the next batch!

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• Shabba

  30 September 2009

  Shabba rated and commented on this recipe

  

  These were so much easier than I thought they'd be and were absolutely delicious. Made them for an anniversary meal as my husband's two favourite things are profiteroles and white chocolate and mixing chocolate into the filling was fantastic - he's already put a request in for more at the weekend!

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• crazychris991

  24 October 2009

  crazychris991 commented on this recipe

  Is it too liquidy, do you need to double the quantities of the chocolate

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Ingredients

FOR THE CHOUX PASTRY

• 100g butter
• 120g plain flour , sifted
• a pinch of salt
• 3 eggs

FOR THE FILLING

• 284ml whipping cream , chilled
• 100g plain chocolate , melted and cooled a little
• 100g white chocolate , melted and cooled a little
• 2 tbsp icing sugar

TO SERVE

• 50g plain chocolate , melted

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

FOR THE CHOUX PASTRY

• 100g butter
• 120g plain flour , sifted
• a pinch of salt
• 3 eggs

FOR THE FILLING

• 284ml whipping cream , chilled
• 100g plain chocolate , melted and cooled a little
• 100g white chocolate , melted and cooled a little
• 2 tbsp icing sugar

TO SERVE

• 50g plain chocolate , melted

Per serving

491 kcalories, protein 7.3g, carbohydrate 35g, fat 36.7 g, saturated fat 21.5g, fibre 0.7g, salt 0.39 g

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