Peoplewhoeat’s Weblog

September 28, 2008

Profiteroles filled with Creme Patisserie and covered in Chocolate Butter Sauce

Filed under: Dessert — Tags: , , , , — peoplewhoeat @ 10:29 pm

Here’s a fancy and impressive dessert recipe to try!

Profiteroles filled with Creme Patisserie and covered in Chocolate Butter Sauce

For Profiteroles:

65 g / 2.5 oz. flour
50g/ 2 oz. Butter
2 eggs
1 tsp. salt
120 ml/ 4 fl. oz. Water
1 egg beaten with 2 tbsps. milk (for brushing)

Preheat oven to 200 C/400 F.  Grease cupcake tray with 12 depressions at least.

Put butter and water in saucepan over low heat, stirring continuously until butter melts.  Bring to boil then remove from heat.  Add all flour and salt and stir until well mixed.

Return saucepan to medium heat and stir mixture continuously until it comes away from the sides of the pan.

Add two eggs, one at a time, beat until smooth.

Spoon pasty into tray.  Whisk remaining egg with milk and brush the resulting mixture over the pastry.

Bake in oven 25-30 minutes.  Poke each profiterole with a sharp knife or fork to release the steam.  Leave to cool.

For Creme Patisserie

1 Tbsp Flour
7 Fl. Oz. Hot Milk
2.5 Oz. Sugar
2 egg yolks
2 Tsp. vanilla

Beat egg yolks and sugar together in a bowl

Add flour and stir in

Heat milk in saucepan.  When hot (but not boiling!) slowly pout into egg, sugar, and flour mixture.  Mix well.

Return mixture to saucepan and cook on low-medium heat, stirring constantly.  The mixture will start to turn lumpy, keep stirring until it recovers a uniform consistency and add vanilla.  The resulting mixture should taste very like thick custard.  Add more sugar if desired.

For Chocolate Butter Sauce:

225 g./ 8 oz. Plain Chocolate, broken into pieces
250 ml/ 8 fl. oz. Water
90 g./ 3.5 oz. butter, but into pieces

Stir chocolate pieces and water together in a saucepan over low heat until the chocolate is smooth and completely melted

Remove from the heat and stir in the butter until the mixture is glossy.

Open the profiteroles, fill with custard, and douse in chocolate sauce.

-Juliet

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