Profiteroles with Chocolate and Pineapple Filling
- For the dough
- 80 milliliters water
- 15 grams butter
- 70 grams Pastry flour
- 1 generous pinch Baking powder
- 2 medium eggs
Preheat the oven to 225°C (approximately 425°F) (fan 200°C or approximately 400°F) (gas mark 4-5). For the dough, bring the water and butter to a boil in a pot. Remove the pan from the heat and stir in the flour and baking powder thoroughly with a wooden spoon. Return to the stove and stir vigorously until the dough forms a lump and the pot bottom is coated with a thin white film. Pour the mixture into a mixing bowl and stir in the eggs one at a time with an electric hand mixer. Using 2 teaspoons, drop small mounds and on a lined baking sheet.
Bake the cream puffs in the oven on the middle rack for 15-20 minutes. Remove, cut in half horizontally and leave to cool on a wire rack. For the chocolate and pineapple filling, drain the pineapple slices well, saving the juice. Cut in half. Beat the pudding powder with the pineapple juice and cream according to package instructions. Spread the pudding on the cream puff bottoms and garnish with pineapple. Replace the tops of the puffs. Chop the chocolate, melt over a hot water bath, pour into a freezer bag and snip a small hole in the tip. Decorate the pastries with the chocolate, allow to dry, then serve.