PROFITEROLES

“Look, there’s no metaphysics on earth like chocolate.” - Fernando Pessoa

It has been a short but extremely busy week at work. There have been non-stop meetings, numerous urgent things to take care of, hundreds of emails and a couple of crises to resolve. I am certainly glad it is the weekend. As a special treat this weekend the following will be made:

Profiteroles
Ingredients for the Choux Pastry
260 mL milk
1 tsp sugar
pinch of salt
100g unsalted butter, diced
120g plain flour
4 free-range eggs

Method for the Choux Pastry
•    Preheat the oven to 220˚ C.
•    For the choux buns, combine the milk, sugar, salt and diced butter in a heavy-based saucepan. Heat gently and stir until the butter has melted.
•    Quickly sieve the flour into the saucepan and whisk together with the liquid ingredients.
•    Keeping the heat low, beat the ingredients together vigorously for about five minutes.
•    The paste is ready when it clumps together in a smooth ball and comes away cleanly from the sides of the pan. Remove from the heat and allow to cool.
•    In a mixing bowl, beat the eggs together thoroughly until there are no strings of egg white. Slowly, in two or more batches, beat the eggs into the paste.
•    Fit a piping bag with a nozzle and spoon the choux pastry mixture into the bag.
•    Pipe balls the size of a 50 cent coin onto baking sheets lined with silicone paper, or greased baking trays.
•    Bake in batches in the oven for 20-25 minutes, or until golden brown and crisp (if the buns are just yellow, they will deflate upon cooling). When they are done, the inside should be hollow. Tip them on to a wire rack to cool.

Ingredients for the Profiterole Filling and Sauce
Vanilla ice cream
250 g of couverture cooking chocolate, cut into small pieces
200 mL milk
100 mL double cream
50 mL crème de cacao liqueur

Method for the Sauce and Assembling
With a small knife slice open each choux ball.
Fill with vanilla ice cream, and put in the freezer immediately.
Make the chocolate sauce by heating the milk, cream and liqueur.
Once the milk mixture is just about to boil, add the chocolate pieces, stirring all the while.
Remove from the heat once the chocolate has all molten and the mixture is a rich dark brown colour.
Once ready to serve, put 5-6 ice-cream filled choux balls into a dessert or parfait glass and pour hot chocolate sauce over them.
Serve immediately.