Decadent Chocolate-Glazed Profiteroles

Servings: Makes 16 to 18 large profiteroles

Ingredients for profiteroles
3 oz. (85g) unsalted butter
1/2 cup (120ml) water
3 & 3/4 oz. (105g) plain flour, sifted three times
A pinch of salt
3 medium eggs, beaten together

Ingredients for crème patisserie
1 & 1/4 cup (290ml) whole milk
1 vanilla pod
2 & 1/4 oz. (65g) caster sugar
3 egg yolks
1 oz. (30g) plain flour

Directions for the glaze
3 & 1/2 oz. (100g) of dark chocolate, 70%
1 oz. (25g) of unsalted butter

Directions for profiteroles
1. Preheat the oven to 428°F (220°C). Place a pan on a low heat and melt the butter in the water. When fully melted turn the heat up slightly. Add a pinch of salt to your flour. When the butter mixture is lightly boiling remove the pan from the heat and add your flour, immediately stir in with a spatula. Make sure you mix in any lumps of flour. When the flour is ready spread it out on a cold plate to allow to cool for 10 minutes.

2. Whisk in the eggs, adding them in thirds and at a medium speed. Ensure that all the egg is incorporated before you add any more of the egg. Grease a baking tray with some vegetable oil. Cut the tip off your piping pouch and fill with the pastry. Pipe a small table tennis sized ball onto the baking tray. Tidy the shape of your profiteroles by dipping your finger in some warm water and shaping the edges.

3. Place the tray in the oven, turn down the oven to 392°F (200°C) and leave for 30 minutes. They are ready when creases are a dark golden brown color.

Directions for crème patissiere
1. Place a pan on a medium heat and add the milk. Split the vanilla pod in half, scrape out the seeds using the edge of your knife and add the seeds and the pod to the milk. Bring the milk to the boil, when the sides of the milk start to bubble take the milk off the heat.

2. In a large mixing bowl, whisk the egg yolks and caster sugar together until light and pale. Add the flour and whisk until incorporated. Pour in half of the milk and quickly whisk in. When incorporated mix in the rest of the milk. Pour the crème back into the pan and put a medium to high heat and thicken. Allow to boil for at roughly 2 minutes – mixing constantly, if any lumps form break up with a whisk. Leave to cool for 10 minutes.

Directions for finishing
1. Using your piping nozzle pierce a hole into the bottom of each profiterole. In a bain marie melt the chocolate and butter to make the glaze.

2. Fill the piping bag with the crème patissiere and fill the profiterole until full.

3. Dip the profiterole in the glaze to finish. Allow to cool before serving.

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