I love profiteroles and haven't made any for years. It was one of the first desserts I learnt to make when I was a teenager from my first cookbook! So a few weeks ago I decided to have a go at making some choux pastry again, but instead of making lots of small profiteroles, I opted to make a big one instead just..... well just because I liked the sound if it. And as I like chocolate and cream and maltesers I thought that this would make a lovely and indulgent pudding!
Here is how I made it
Cooking Time: 30-35 minutes
105g unsalted butter cut into cubes
200ml cold water
150ml double cream
50g milk chocolate
25g milk chocolate
Maltesers - about 100g
Pre-heat the oven to 200oC / 180oC fan
Lightly grease two round baking trays (I used the bases of my quick release cake tins) approx 20cm diameter
Place the water in a saucepan and add your butter.
Put on a low heat and gently heat to melt the butter
Bring the melted butter mixture to a rolling boil and then remove the saucepan from the heat and add all of the flour and quickly beat it into the melted butter until the mixture leaves the sides and a dough like ball appears
Leave to cool for about 5 minutes and then stir in the eggs to form a a smooth and glossy mixture
Then divide the mixture between your two greased baking trays
Cook in the oven for about 30-35 minutes until crisp and golden
Make a small incision in the side of each cooked choux pastry rounds to let the steam escape.
While the pastry cools make your chocolate cream by
melting the chocolate - I place it in a microwave bowl and cook in the microwave at 30 second intervals until melted. Leave to cool for about 10 minutes
whisk the cream in a large bowl until thick - not too thick but a nice consistency for spreading over the choux pastry. Then fold in the melted chocolate until mixed well
Spread the chocolate cream over one of the choux rounds
Then place the other choux round on top
then to make the decoration , melt the chocolate again as described above and then drizzle over the top of the dessert to cover it well
then crush the Maltesers roughly and scatter over the melted chocolate drizzle topping until it looks something like this
You can keep it in the fridge before serving to keep it chilled BUT remember to remove it about 30 minutes before serving, else the choux is too hard to really enjoy
It really does taste very nice. However, although it will keep a day it tastes better on day one .
Malteser Chocolate Profiterole Cake - done!