As I am writing this blog post I am considering my dinner options… leftover turkey or, well, leftover turkey? Because, yes, I did make an enormous turkey yesterday – actually a medium-sized one but as there were only the four of us there’s a lot of leftovers to wade through. Christmas day was lovely and centred around the children but I can’t say I enjoyed making a feast in my temporary kitchen. By (early) dinner time the house was completely chaotic, every pot and pan was dirty, there were toys strewn all over the floor and it’s just as well our neighbours were away and had offered their gorgeous house for us to have dinner at. In the end I didn’t have the time or energy to make dessert (the shame!) but I made up for it today with these very moreish profiteroles. Incidentally, I have decided there’s absolutely no point in even pretending to eat healthily during the holidays. Instead I am going to indulge like there’s no tomorrow and try to detox in January.
The profiteroles are actually easy to make if choux pastry doesn’t fill you with fear. I used to think it is a big deal but, really, it’s not. The tricky part I always find is getting the puffs to stay crispy. The filling is just whipped cream and sweetened chestnut spread (I am thoroughly addicted) – if you can’t find the sweetened spread you can add chestnut purée and 200g /7oz icing sugar instead.
Note: I made this dessert almost a year after the original post and have updated the photos and chocolate sauce recipe so that it is simpler and easier to make.
For the choux pastry
Makes 20-24 choux
250ml | 8.5 fl oz | 1 cup water
100g | 3.5 oz unsalted butter, cubed
1/2 tsp salt
2 tbsp sugar
125g | 4.4oz | 1 cup strong bread flour
3 large eggs, lightly beaten
1 small egg, beaten, for glazing
Method
- Preheat the oven to 200C | 400F. Line two heavy trays with baking paper.
- Put the water, butter, salt and sugar in a medium saucepan. Bring to the boil until butter is completely melted.
- Take off the heat and add all the flour at once. Stir vigorously until the flour is fully incorporated.
- Return to the hob and keep stirring over medium heat until the dough comes away from the edges of the saucepan – 3-4 minutes.
- Break the eggs into a measuring jug and lightly combine with a fork. Put the dough in the bowl of your stand mixer and beat using the paddle attachment to release some of the steam for a couple of minutes.
- Slowly add the eggs while mixing at medium speed. The batter will separate but come together again as the eggs are incorporated.
- Fit a plain nozzle into a large piping bag and fill with the dough. Pipe small blobs of pastry on the trays, spaced a slightly apart. Use a pastry brush to tamp down any peaks with a little beaten egg.
- Bake for 20-25 minutes without opening the door of the oven.
- Check the choux – they should be puffy, golden and sound hollow when tapped. Pierce holes with a skewer or knife on the bottom to release some steam and return to the oven (leave the door slightly open) for a further 10 minutes or until they they are crisp. Cool completely on a wire rack.
Chestnut whipped cream
500g | 17.6oz | large carton double cream whipped to soft peaks
250g | 8.8oz one small can sweetened chestnut paste
Chocolate fudge sauce
200ml | 7 fl oz double cream
200g | 7oz dark chocolate, finely chopped
3 tbsp golden syrup
2 tsp glucose (optional)
1 tsp vanilla extract
Method
- Place the cream, golden syrup, glucose and vanilla in a small saucepan and heat until bubbles appear around the edge of the pot. Take off the heat.
- Stir in the chopped chocolate until melted and sauce is smooth. If it sets before you need to use it, reheat in short bursts in the microwave or on the stove.
- Whip the cream until it forms soft peaks then add the cream and continue whipping until you have firm peaks. Take care not to over whip or the cream will become grainy.
- Make small holes on the bottom of the choux using a chopstick. Transfer the filling into a pastry bag fitted with a small round tip and carefully fill the choux.
- Pour a generous amount of the chocolate sauce over the profiteroles and serve (add festive sprinkles if you like but plain is better).
Kat BakingExplorer says
Wow Lucy these look amazing! Sure to destroy any diets 🙂
Kate Glutenfreealchemist says
Profiteroles have always been one of my favourite desserts and I made them often when a gluten eater. I am never too sure why people are scared of making them. Missing them terribly, they were one of the first things I re-worked without gluten when I became GF. I love the filling you have made for these and the marshmallow sauce sounds divine. Bookmarked!
Thalia @ butter and brioche says
I just love the combination of chocolate and chestnut.. I recently made a choc chestnut cake and LOVED it. Definitely need to make these profiteroles Lucy, they look amazing!
Lucy Parissi says
I know I am addicted to that chestnut paste! I have it on toast!
Millie | Add A Little says
Umm yes please, chestnut cream sounds to die for!!
Gemma says
You had me at profiteroles but when I read marshmallow chocolate sauce I almost faint! :-p
Such luscious and irresistible treats. They make the perfect dessert for New Year's Eve…so don't be surprised if suddenly someone knocks on your door right before the clock strikes twelve on the 31st, it'll most probably be me coming for some profiteroles! hehe
Hope you had a lovely Christmas!
Lucy Parissi says
You are welcome round any time! Fancy coming to Food Blogger Connect this summer? Be great to meet you x