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Chocolate Custard Profiterole

Chocolate Custard Profiterole recipe
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Recipe by: Copha
www.copha.com.au
Average: 5 (2 votes)
415 Collected
Difficulty
Moderate
Category
Cuisine
Prep:  15 minutes
Cook:  20 minutes
Serves:  24
The kids won't be able to get enough of this little bite sized of heaven! And neither will you!

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Chocolate Custard Profiterole
Ingredients:
Chocolate Custard Profiterole
Chocolate Custard Filling
Coloured Frosting
Method:
Chocolate Custard Profiterole
  1. Preheat oven to 220°C (fan forced 200°C) 420°F/ 390°F. Lightly grease and line 2 baking trays with parchment paper
  2. Combine water and Copha in a medium-sized saucepan; bring to the boil. Reduce heat to low, add flour and stir to combine, stirring continuously for 3 to 5 minutes until mixture leaves sides of the pan and forms a mass
  3. Remove from heat and set aside for 5 minutes. Using an electric mixer add eggs in one at a time, beating well between each addition on medium speed. The mix should be stiff and glossy and hold up on the tip of a spoon
  4. Using a tablespoon, spoon 18 walnut sized balls on the tray spacing 6cm apart. Alternatively, you can also spoon mix into a piping bag fitted with a 1 1/2 cm nozzle and use that for piping pastry onto tray. Bake for 10 minutes, rotate trays, and reduce heat to 200°C/180°C
  5. Continue baking puffs for a further 10 minutes, until brown and springy to the touch. Set aside on the tray for 5-10 minutes. Then turn onto a wire rack to cool completely
Chocolate Custard Filling
  1. In a saucepan over a medium heat, combine the cream, milk, and vanilla bean paste. Bring boil and remove from the heat. Add chocolate and stir till combined
  2. Whisk together the egg yolks, castor sugar and corn flour in a bowl. Slowly add cream, whisking continuously until well combined
  3. Pour mix back into the saucepan and return to a low heat. Stir continuously until custard thickens and coats the back of the spoon. Remove from heat, set aside to cool. Cover with cling film and put in fridge until ready to use
  4. Put custard in a piping bag fitted with a 5mm nozzle
  5. Make a small hole in the bottom of the cream puff with a sharp knife and pipe custard in
Coloured Frosting
  1. Sift icing sugar into medium bowl, add enough water to make a thick icing, beat well until a smooth icing is made
  2. Divide icing into 5 small bowls and a few drops of different food colouring to each
  3. Spoon or spread icing over the profiteroles, making each one a different colour. Allow icing to set before serving
Tips & Hints:
  • Store in an airtight container in the fridge for up to 3 days

Reviews for Chocolate Custard Profiterole

5
Average: 5 (2 votes)