Chocolate Profiteroles – The recipe, and food for thought.
Since the film, I have been wondering what happened to my conviction that I would one day change the world. Have been waiting to discover the hidden genius in me before I can embark on that. Ahem.
Anyway, that got me craving some profiteroles again and reminded me that posting this is probably the next best thing to gobbling them….
Butter – 100 gms
Flour – 150 gms
Milk – 12 T
Eggs – 4
Water – 10T
For the filling
Whipping cream – 400ml
Vanilla essence -.5t
For the chocolate sauce
Dark Chocolate – 200gms
Butter – 50 gms
Water – 2T
1. Pre-heat oven to 180 degrees C. This should take about 15-20 mins.
2. Grease baking sheet and keep aside.
3. Put milk, water and butter in a pan and bring slowly to a boil.
4. Take the pan off the heat and add in all the flour at once. Stir this mixture till it comes away from the sides of the pan. (If your mixture is too wet, you can do this over very low heat). Cool.
5. Beat the eggs in, one at a time. Before each new addition, make sure you wait till the previous egg is completely absorbed. (I ind that using a whisk or a wooden spatula is the easiest for this activity)
6. Pipe the paste onto the greased tray, keeping atleast a ga of 2 inches between your paste shapes. if you prefer, you can just use two spoons or even your hands to shape this paste. (Hint: I most prefer using two steel spoons to scoop up the paste, scrape them from one to the other to get an approximate ball and then transfer this to the sheet. Each mound would be approximately the size of a lemon. Its fun and the scraping bit makes me rather cool and chef-ish)
7. Bake for 15 minutes till puffed and golden.
The vanilla cream filling
8. Whip up the cream till thick and not runny.
9. Add caster sugar to sweeten the filling and beat again till the filling is thick enough. I like to make sure the filling is not too sweet. So perhaps just a couple or more teaspoons. (Hint: I do all the beating a steel bowl over ice. This helps keep the cream from curdling. BUT.. after several rounds of experiments, popular opinion has convinced me that the just curdled cream that becomes a soft butter is actual the ideal filling! Just make sure you do not serve this after long hours of refrigeration. Cooler temperatures will cause the filling to harden like butter does. Keeping the bowl at room temperature will however, soften the mixture again. Isn’t it brilliant when mistakes actually turn out to be a stroke of luck!!)
10. Mix in the vanilla essence.
The Chocolate Sauce
(You will have to guard this with your life. Look away and you will have none left for the dish. It may even be your own treacherous self that does you in. I’m not naming names, but, its been known to happen.)
10. Melt the chocolate, butter and water in a microwave or over very low heat till it become a thick, glistening, flowy, velvety pool of maddening joy.
11. Carefully place far away from cheating self.
12. When you are ready to serve, carefully slit open the profiteroles horizontally. I just tear it open with my hands. If you find one going into your mouth, you will discover to your surprise that its delicious even as it is.
13. Fill it with as much of the whipped cream as you can get in. The more the merrier you will be.
14. Heat up your sauce in the microwave. Arrange the rolls on your serving dish. Pour the sauce over and serve.