Profiteroles
Profiteroles have graced French dessert tables since the 16th century, their choux pastry technique a foundational skill of French patisserie.
Delicate choux pastry puffs filled with cream and drizzled in warm chocolate sauce — an elegant French dessert with a wonderfully light, airy texture.
Ingredients
Method
Bring water and butter to a boil, then beat in flour off the heat to form a smooth dough.
Beat in eggs one at a time until glossy.
Pipe small mounds onto a baking tray and bake at 200C for 20-25 minutes until puffed and golden.
Cool, fill with whipped cream, and drizzle with warm melted chocolate before serving.
Pierce each puff with a skewer as soon as it comes out of the oven to let steam escape and keep them crisp.
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