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Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of May. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.

Leiths

Chocolate Profiteroles

/ Category: Recipes / Author:

Chocolate Profiteroles

Our students have been busy this week filling the kitchens with hundreds of profiteroles. For anyone who wants to join in on the fun, here's our recipe...

Ingredients

For the profiteroles (Makes 20)
See here for Choux Pastry Recipe: https://www.leiths.com/blog/choux-pastry

For the filling and topping
570ml/1 pint double cream, whipped and sweetened with 1 tablespoon sifted icing sugar
110g/4oz plain chocolate, chopped
15g/½oz butter
2 tablespoons water

Instructions

  1. 1. Preheat the oven to 200C/400F/gas mark 6.
  2. 2. Put teaspoons of the choux mixture on a baking sheet, about 8cm/3in apart.
  3. 3. Bake in a preheated oven for 20-30 minutes. The profiteroles will puff up and become fairly brown. If they are taken out when only slightly brown, they will be soggy when cool.
  4. 4. Using a skewer, make a hole the size of a pea in the base of each profiterole and return to the oven for 5 minutes to allow the insides to dry out. Leave to cook completely on a wire rack.
  5. 5. When cold, put the sweetened cream into a piping bag fitted with a small plain nozzle. Pipe the cream into the profiteroles through the holes made by the skewer, until well filled.
  6. 6. Put the chocolate, butter and water in a heatproof bowl set over, not in, a saucepan of simmering water and leave until melted.
  7. 7. Dip the tops of the profiteroles in the melted chocolate, then allow to cool.

NOTE: If no piping bag is available for filling the profiteroles, they can be split, allowed to dry out, and filled with cream or crème patissière when cold, and the icing can be spooned over the top. However, made this way they are messier to eat in the fingers.

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