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Chocolate Profiteroles

chocolate-profiteroles-1-.jpgIngredients (4 portions)

For the crème pâtissière:

  • 500 ml milk
  • 4 egg yolks
  • 125g caster sugar
  • 50g cornstarch
  • Pinch of vanilla sugar

For the chocolate sauce:

Preparing the crème pâtissière

  • Mix the cornstarch with 0.1 litre (½ cup) of milk.
  • Mix the egg yolks in a bowl with the caster sugar, then slowly add the cornstarch/milk mixture a little at a time while continuing to whisk. 
  • Bring to the boil the remaining 0.4 l (2 cups) of milk with a pinch of vanilla sugar, remove from the heat, add the egg/sugar mixture and whisk together thoroughly.
  • Bring to the boil again for a few seconds while continuing to whisk then remove from the heat, cover and allow to cool

(or buy a pack of Patisserie Cream Powder from us).

Preparing the chocolate sauce

  • Heat the milk, cream and icing sugar together in a pan.
  • Remove from the heat and add the chocolate while stirring. When the chocolate has melted, pass the mixture through a sieve and keep it warm

(or buy a litre bottle of Callebaut Dark Belgian Chocolate Sauce from us).

Preparing the Profiteroles

  • Fill each profiterole through the base with crème pâtissière using a piping bag (make a hole in the profiterole base first, using a piping bag nozzle).
  • Coat each profiterole with chocolate sauce, and use the remainder to decorate the plate.