Delight in the most delicious profiteroles you can whip up at home. Easy to make, the combination of flavors is so irresistible, you might find it challenging to stop at just one.
Makes 25 mini profiteroles.
Ingredients
For the Pastry
60g unsalted butter
¼ tsp salt
1 tsp caster sugar
120ml water
85g plain flour
3 large eggs, whisked
For the Cream Filling
200g mascarpone cheese
2 tbsp caster sugar
400ml double cream
For the Chocolate Sauce
60g dark muscovado sugar
30g unsalted butter
20g dark chocolate, roughly chopped
1 tbsp double cream
small handful roasted hazelnuts, roughly chopped
Method
– Preheat the oven to 180°C / 160°C with a fan. Line 2 baking trays.
– Place the butter, salt, sugar, and water in a pan. Heat until the butter is melted and the water is about to boil.
– Turn off the heat and add the flour. Stir with a wooden spoon until comes together.
– Turn the heat to low and continue to stir for 90 seconds. Transfer to a large bowl and use the back of the spoon to spread it out and allow it to cool for 5-7 minutes.
– Add ½ the whisked eggs and whisk to combine. Continue to add the eggs but stop when you form a nice smooth mixture. It should have a bit of elasticity.
– Transfer to a piping bag and cut 1cm off the end.
– Pipe the mixture onto the lined baking trays in little circles and pull up as you finish each circle. Dip your finger in some water and press the tips down so they don’t burn in the oven. Place them in the oven to bake for 25 minutes.
– Remove the profiteroles from the oven. Use a toothpick to pierce each one on it base to dry out the centre.
– Turn the oven down to 150°C / 130°C and place them back in the oven for 20 minutes. Remove them from the oven and allow them to cool completely.
– Place the muscovado sugar and butter in a pan. Cook until the sugar and butter have melted. Take it off the heat and let them cool for 1 minute.
– Add the chocolate and stir to combine.
– Add the double cream and stir to combine. Set aside.
– Place the mascarpone cheese and sugar in a large bowl. Whisk to combine.
– Add the cream and whisk to form soft peaks. Add 2 tbsp of the caramel sauce and swirl it in. Transfer to a piping bag and cut off the end.
– Use a knife to make the holes in the profiteroles bigger. Pipe the cream mixture into each one.
– Transfer the caramel sauce and chocolate sauce into their own piping bags. Use these to drizzle over all the profiteroles.
Garnish with some chopped roasted hazelnuts.