Choux Bun Dessert

Name: Choux Bun Dessert
Total time: 1 h
Yield: 25
Ingredients: 0.5 cup unsalted butter; 1 cup water; 1 cup all-purpose flour; 1 tsp superfine caster sugar; 0.5 tsp salt; 4 eggs (beaten); 1.333 cups cream (48% fat); 0.5 tsp vanilla extract; 1 Tbsp powdered sugar; 1.667 cups plain Dark chocolate (75% cocoa solids, chopped); 0.25 cup unsalted butter; 3 Tbsps cream (48% fat); 3 tsps light corn syrup

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

pieces (profiteroles)

For the choux buns: ½ cup unsalted butter; 1 cup water; 1 cup all-purpose flour; 1 tsp superfine caster sugar; ½ tsp salt; 4 eggs (beaten)

For the filling: 1.333 cups cream (48% fat); ½ tsp vanilla extract; 1 Tbsp powdered sugar

For the chocolate sauce: 1 ⅔ cups plain Dark chocolate (75% cocoa solids, chopped); ¼ cup unsalted butter; 3 Tbsps cream (48% fat); 3 tsps light corn syrup

How healthy are the main ingredients?

salt egg

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Preparation steps

For the choux buns: preheat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.

Heat the butter and water in a pan, bring to a boil, then remove from the heat. Tip in the flour, sugar and salt, beating constantly, until the mixture leaves the sides of the pan and forms a ball.

Beat in the eggs, one at a time, until well blended. Using two teaspoons, form the mixture into walnut-sized balls and place on the baking trays. Bake for 20-25 minutes until golden and puffed. Make an incision in the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to dry out. Place onto a wire rack to cool completely.

For the filling: whisk the cream, vanilla and icing sugar until thick. Spoon into a piping bag and pipe the cream into each profiterole, through the incision, and arrange on a serving dish.

For the chocolate sauce: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the butter, golden syrup and cream. Pour the sauce over the profiteroles.