French Profiteroles

Method

1. 1

   Heat the oven

   Heat the oven to 200°C, or 180°C fan, for at least 15 minutes. Line a baking tray with baking paper while it heats.

2. 2

   Heat the liquid

   Put the water, butter, sugar and salt in a saucepan over medium heat for 2 to 3 minutes, until the butter melts and the liquid just simmers.

3. 3

   Cook the flour

   Take the pan off the heat, add the flour all at once and beat until smooth, then cook over low heat for 1 to 2 minutes, stirring until the dough forms a ball and leaves a light film.

4. 4

   Cool the dough

   Spread the dough around the pan and stir for 3 to 5 minutes off the heat, until warm rather than hot to the touch.

5. 5

   Add the eggs

   Beat in 120 g beaten egg gradually over 2 to 3 minutes, adding more a little at a time if needed, until the dough is glossy and falls from a spoon in a thick V.

6. 6

   Pipe the buns

   Pipe 12 mounds about 4 cm wide onto the lined tray, leaving space between them, and smooth any peaks with a damp fingertip for 2 minutes.

7. 7

   Bake the buns

   Bake at 200°C, or 180°C fan, for 25 to 30 minutes without opening the door, until deeply golden, firm and dry-looking.

8. 8

   Dry the shells

   Pierce each bun once with a small knife and bake at 160°C, or 140°C fan, for 5 to 8 minutes, until the insides feel dry; cool completely on a rack for 30 minutes.

9. 9

   Whip the filling

   Whip 400 ml cold cream with the vanilla and icing sugar in a chilled bowl for 2 to 4 minutes, stopping when it holds soft peaks; do not whip until stiff.

10. 10

    Fill the shells

    Split each completely cooled bun horizontally and spoon or pipe about 2 tablespoons whipped cream into it, then replace the top; fill all 12 buns for 2 minutes.

11. 11

    Heat the sauce cream

    Warm 100 ml double cream in a small saucepan over low heat for 2 to 3 minutes, stirring, until steaming with small bubbles at the edge but not boiling.

12. 12

    Emulsify the chocolate sauce

    Pour the hot cream over the chopped chocolate, leave for 2 minutes, then stir slowly from the centre out for 1 to 2 minutes until smooth and glossy.

13. 13

    Serve

    Spoon the warm sauce over the filled buns and serve 2 per person immediately, while the shells remain crisp.

Tips

• Weigh the beaten eggs: use 120 g to start, then add more gradually only until the dough falls from a spoon in a thick V. Two large eggs are often close, but the weighed amount takes precedence.
• The buns should be deeply golden and firm before the drying stage. Do not open the oven during baking, as this can make them collapse.
• Whisk the cream just to soft peaks and stop before it becomes grainy or stiff. Fill the shells only when they are completely cool.

Swaps

• Use vanilla bean paste in place of vanilla extract.
• For a sweeter sauce, use milk chocolate and stir in the warm cream gradually, stopping when the sauce is pourable.

Storing

Store unfilled shells in an airtight container at room temperature for up to 1 day. Refrigerate leftover whipped cream, covered, for up to 24 hours. Refrigerate filled profiteroles and eat within 24 hours; the shells soften over time.