I know you’re going to look at the length of this post and think ‘easy peasy? Is she insane??’ but honestly these little choux pastry wonders ARE really simple to make. My lovely friend who gave me the recipe has been making them since she was 4 years old apparently, so if she could do it then, you can do it now!
The pastry is lovely and light, and who doesn’t love a whipped cream/dark chocolate/pastry taste explosion? I think these are way nicer than shop bought ones, and when you tell your friends they’re home made they will be well impressed and think you’re a domestic god(dess). Just don’t tell them, you know, about the fact it’s basically a children’s recipe. It can be our secret.
Incidentally, did you know that you can freeze double cream… but only once it’s been whipped? Me neither.
What you need (makes about 40, so er… loads. You can halve the recipe easily though)
120g plain flour
4 eggs, beaten
250g dark chocolate
About 8 tablespoons water
450ml double cream
What to do:
- Cut the butter into chunks and put it in a pan with the 300ml water. Put it on a high heat and stir until the butter is melted.
- When it’s boiling, take it off the heat and tip the flour in all in one go. Stir it round until you have a doughy paste which comes away from the sides, it shouldn’t take long – a minute or two – but it will make your arm ache…
- Leave the mixture to cool down for about 5 minutes
- Add the beaten egg, slowly stirring until you get a lovely smooth, glossy paste. You shouldn’t be able to see any lumps of flour.
- That, my friends, is choux pastry dough. Easy, right??
- Get a baking tray, grease it and run it under a cold tap for a couple of seconds to cool it down and slightly dampen the tray
- Right, at this point you can either pipe the mixture (fancy) or just spoon it (less fancy, but it all tastes the same in the end!) onto your greased, damp baking tray – about a teaspoons-worth of mixture per profiterole. Space them out a bit as they will expand in the oven
- Put them into a 200ºC oven for 10 minutes, then turn the oven up to 220ºC for about 15 minutes until your choux buns are all looking lovely and puffy and brown.
- Inevitably there will be some buns which are a bit smaller than the others or are a bit of a funny shape – we call these ‘the ugly ducklings’. It’s ok, you get to eat those first (Chef’s privileges)
- Put them on a cooling rack, they cool down pretty quickly
- So, while they’re cooling whip your cream and…
- Put your chocolate and 4 tablespoons of water in a bowl and rest this over a saucepan with some boiling water in the bottom. Make sure the boiling water doesn’t touch the bottom of the bowl. Put this on the hob and stir until the chocolate is melted
- Add the rest of the water depending on how runny you want your chocolatey topping – some like chocolate dribbling down the sides, some like a nice firm little chocolate hat – up to you!
- At this point, again, you can either pipe or just spoon your whipped cream into the choux buns. If you’re going to pipe you need to stick a knife into the bottom of the buns to make a little hole for your piping nozzle. If you’re spooning just cut the buns in half. When you’ve filled them to the brim…
- Dunk them in the chocolate, then leave them to cool.
- Wait for the chocolate to set. Or don’t. Eat your ugly ducklings before sharing with your chums, obviously.
They’re best eaten on the same day but will keep for a few days in an airtight container in the fridge. HA! As if they’ll last that long…