Profiteroles with Chantilly Cream
Recipe by Bill McCarrick
These profiteroles are golden, light, and oozing with thick Chantilly cream. Choose an intense dark chocolate to contrast with the light choux buns. Once the buns are cooked, be sure to prick them to allow the steam to escape – this ensures a crisp, delicate pastry.
- 70g strong white flour
- 150ml whole milk
- 70g salted butter
- 3 eggs
- For the Chantilly cream:
- 200ml whipping cream
- 30g icing sugar
- 1 tbsp vanilla extract
- For the chocolate sauce:
- 90ml whole milk
- 90g good-quality dark chocolate, at least 70% cocoa, roughly chopped
- 30g unsalted butter, softened
Preheat the oven to 190ºC (375°F/Gas 5). Line a large baking sheet with baking parchment. Sift the flour into a large bowl, holding the sieve high to help aerate it.
Heat the milk and salted butter in a medium saucepan over a medium heat until just starting to boil. Add the flour to the pan and bring to the boil, stirring constantly with a wooden spoon.
After 1 minute, remove the pan from the heat and transfer the mixture into a heatproof bowl. Whisk the mixture with a hand-held electric whisk on a medium speed for 2 minutes.
Gradually add the eggs to the mixture, while the whisk is running. Scrape down the sides of the bowl using a silicone spatula to avoid lumps forming.
Whisk until all the eggs have been added and the mixture is fully combined. Scoop 24 walnut-sized balls of the batter onto the prepared sheet. Bake for 15–20 minutes, until risen, golden, and crisp.
Remove the choux buns from the oven, prick each one in the side, and return them to the oven for a further 5 minutes. Allow them to cool completely on a wire rack. Once cool, use a knife to make a small hole in the side of each bun.
For the Chantilly cream, whisk the cream, icing sugar, and vanilla extract together in a large bowl until the mixture forms soft peaks. Set aside.
For the chocolate sauce, gently heat the milk in a saucepan, before adding the dark chocolate and butter. Stir over a medium–low heat until combined.
Spoon the Chantilly cream into the piping bag and pipe it into the buns. Serve immediately with the chocolate sauce poured over the top.