Mary Berry described her chocolate profiteroles as “oh-so-delicious”, but her recipe needs to be followed to the tee to make the choux pastry just right.
“Choux pastry is not difficult to make if the recipe is followed carefully,” the British baker said, pointing out a college technique that has stuck with her.
Mary Berry explained: “It is important to add the sifted flour all at once, so the mixture does not become lumpy. When we were taught at college, we were told to ‘shoot’ the flour in, which explains it well.”
You can make tasty chocolate profiteroles in under 30 minutes by following Mary Berry’s recipe and having all the ingredients and equipment ready.
For this bake, you will need a baking sheet and non-stick baking paper, a small saucepan, a sieve, wood spoon, pastry brush, and a wire rack.
Mary Berry’s chocolate profiteroles recipe
Makes: 12
Ingredients
50g butter
150ml water
75g plain flour, sifted
Two eggs, beaten, plus one extra egg, beaten
200ml pouring double cream
75ml double cream
75g Bournville dark chocolate, broken into pieces
Method
Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with non-stick baking paper.
Place the butter and water in a small saucepan over high heat and cook until the water is boiling and the butter has melted.
Remove from the heat and immediately shoot in the flour, all at once. Quickly beat with a wooden spoon until the mixture comes together and makes a smooth, thick dough.
Add the beaten egg, a little at a time, beating after each addition, until the egg is incorporated and the dough is thick and smooth.
Spoon 12 domes of pastry onto the baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Turn down the temperature to 190°C/170°C fan/Gas 5 and bake for another 20 minutes.
Remove them from the oven and turn the oven off. Slice each bun in half and put the buns cut side up back onto the baking sheet. Return to the oven for 15 to 20 minutes.
Meanwhile, make the chocolate sauce by pouring the cream into a pan and heat until hot. Add the chocolate and stir until melted. Remove from the heat and set aside in a cool place to thicken up.
Once the pastry buns are crisp, dip one half into the chocolate sauce and place on a wire rack to set. Repeat with 11 bun tops.
Pour the cream into a large bowl and whisk until it forms soft peaks. Place a generous dollop of whipped cream onto the remaining bun halves, then sandwich a chocolate half on top. Repeat to make 12 profiteroles.
These desserts are not suitable for freezing, so are best eaten the same day, but given how little time it takes, it should be a doddle.
