Profiteroles with Vanilla Ice-Cream & Salted Chocolate

It is always a good way to end a dinner party with these. They are light and easy to assemble when it comes to plating up and people love them. You can add a few extra bits like honeycomb crumble if you want to go uber luxury, but this recipe should be all you need for that happy ending.

Ingredients ( makes 15 – 20 little choux pastry puffs)

140g flour
5 free range eggs
1 egg yolk beaten
130g unsalted butter
130ml whole milk
1/4 tsp salt
150ml double cream
50g dark chocolate (I used 60% cocoa infused with Anglesey Sea Salt)
Madagascan Vanilla ice cream


1.Preheat the oven to 180 degrees C

2. In a medium sized saucepan, melt the butter, salt and the milk then bring it to the boil. Sift in the flour until and stir with a wooden spoon until the mixture is incorporated and forms a thick warm dough; continue cooking the dough by stirring continuously for 3 minutes.

3. Cool the dough down by placing the dough into a table top electric mixer like a Kitchen Aid Artisan. Using the beating paddle, set to a low speed and allow to mix for 3 minutes. The dough will become cooler for the next stage.

4. Now turn your mixer speed up to medium speed (my Kitchen Aid setting is at 5) and add 1 egg at a time until all 5 eggs have been combined. Mix for another 4 minutes.

5. Transfer the dough to a piping bag with a 1cm nozzle and then pipe the mixture onto a greaseproof covered baking sheet. You want a size of 4-5cm in diameter (they will rise and expand somewhat. Try to pipe from the top down (not side ways). Now egg wash the dough with the beaten egg yolk using a small brush.

6. Place the tray at the bottom of the oven on the first shelf and bake for 45 minutes or until the are nicely browned. The need quite a while in the oven as the need to set inside and cook through to become light puffs.

7. Remove from the oven when done and leave to cool on a wire rack.

8. When you are ready to serve, cut the puffs in half with a serrated knife. Heat the cream in a saucepan until it boils, turn off the heat and add the chocolate whisking it into the cream until all the chocolate has melted and you are left with a smooth thick sauce.

9. Place the bases on plates and scoop a small amount of ice cream on top of each one, put on its hat and drop chocolate onto each one. I use a little icing sugar to sift onto the finished puffs to give it a more festive look.


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