I like to vary this recipe by using vanilla whipped cream or mint chocolate-chip ice cream instead of the crème pâtissière. You could also try sprinkling some toasted flaked almonds on top of the chocolate sauce.
- Yield: 25
- Preparation Time: 1 Hour
- 450 g crème pâtissière
- 350 g choux pastry
- 1 beaten egg, to glaze
For the chocolate ganache
- 125 g dark chocolate (64%)
- 35 g butter
- 60 ml full fat or semi-skimmed milk
- 25 ml fresh double cream
For the chocolate sauce
- 150 g dark chocolate
- 200 ml full fat or semi-skimmed milk
How to Make It
- Make the crème pâtissière following the method and rest in the fridge for 2 hours.
- Make the choux pastry following the method up to step 6.
- On a non-stick baking tray, pipe the choux pastry into domes 3 cm in diameter, in staggered rows 5 cm apart to allow them to spread. Brush them with beaten egg and bake with a ramekin filled with boiling water (80 ml) at the bottom of the oven. Do not open the oven during the first 15 minutes of baking otherwise the choux will collapse. Cool on a wire rack.
- Whisk the crème pâtissière and fill a piping bag fitted with a small round nozzle.
- With the tip of a knife, make a hole at the bottom of each choux and fill with crème pâtissière.
- To make the ganache, melt the chocolate and butter in the microwave, at medium power for 1 minute, then check and stir with a spatula. Repeat this step every 30 seconds until both are melted. Then add the cold milk and cream in 3 or 4 batches. This will make the temperature of the ganache drop. Add an extra 20 seconds in the microwave to warm it up and bring it back to 40°C (it must feel warm but not hot) which is a good temperature to use a ganache. Dip the tops of the profiteroles into the ganache and set in the fridge.
- For the chocolate sauce, chop the chocolate and put it in a bowl. Bring the milk to the boil, then pour half of it on the top of the chopped chocolate. Stir with a spatula until the chocolate is melted and add the rest of the milk. Serve warm with the profiteroles.