Waitrose

Chocolate Profiteroles

These are wheat-, gluten-free, and can be dairy- and soya-free, too, depending on which fat and milk you use. Do be sure to buy a really good-quality dark chocolate, such as Green & Black's or Lindt, as it makes such a difference to the flavour. As with all choux pastry, don't over-beat it at the first stage, or it may not rise properly and may crack during baking.

  • Vegetarian

Ingredients

Filling and Sauce
400ml goat, buffalo, soya, rice or oat milk
20g cornflour
170g dark, dairy-free chocolate, chopped
2 tbsp Cointreau or Grand Marnier
4 tbsp brandy or boiling water

Profiteroles
100g butter or Pure sunflower spread
140g Doves Farm gluten-free white bread flour, sifted
3 large eggs, lightly beaten

Method

  1. Heat the oven to 200°C, gas mark 6. Line a baking tray with parchment.
  2. Put 300ml water in a pan with the butter or spread. Bring to the boil. Tip the flour into the boiling water. Beat until the mix comes away from the side of the pan, but no longer. Cool slightly then transfer to a mixer or bowl. Gradually add the eggs, with the mixer running, beating until smooth and shiny (or beat in the eggs with a wooden spoon). Put heaped teaspoonfuls of the pastry on the lined tray. Bake for 35-40 minutes or until well risen. Cut in half and remove any uncooked dough from inside each puff. Leave to cool.
  3. In a pan, mix the milk into the cornflour until smooth. Heat gradually, stirring, until thickened. Gradually add 70g of the chocolate and all the Cointreau. Stir until smooth. Set aside to cool. Fill the profiteroles with the mixture and arrange on a dish. Melt the remaining chocolate over a pan of simmering water. Stir in the brandy or water, spoon over the profiteroles and serve.
Chocolate Profiteroles
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes, plus cooling
  • Total time: 1 hour 20 minutes, plus cooling

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2200.784kJ
526.0kcal
Fat 34.0g
Saturated Fat 19.9g
Sugars 14.2g
Salt 0.5g

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4 stars

Average user rating Based on 16 ratings

This recipe was first published in Sun Jan 01 00:00:00 GMT 2006.