Description
Next level profiteroles with a crunchy craquelin topping, light choux pastry, luscious whipped cream filling, and a decadent salted dark chocolate sauce, finished with toasted flaked almonds for added texture and flavor.
Ingredients
Scale
Craquelin
- 20g unsalted butter, softened
- 20g light brown soft sugar
- 20g plain flour
- 10g ground almonds
- Pinch of salt
Choux Pastry
- 100ml semi-skimmed milk
- 50g butter, diced
- 70g plain flour
- 2 medium eggs, beaten
- Pinch of salt
Filling
- 300ml double cream
- 40g icing sugar, sifted
- 1 tsp vanilla extract
Chocolate Sauce
- 100ml double cream
- 25g light brown soft sugar
- 25g golden syrup
- 75g dark chocolate, chopped
- 25g unsalted butter, diced
- Large pinch of sea salt flakes
Topping
- 25g flaked almonds, toasted
Instructions
- Prepare the craquelin dough: Combine softened butter and light brown sugar in a bowl until smooth. Mix in plain flour, ground almonds, and a pinch of salt to create a dough. Roll out the dough between two sheets of baking parchment to about 2-3mm thickness (the thickness of a £1 coin). Transfer the rolled dough to a baking tray and chill in the fridge or freezer for 30 minutes or until firm.
- Make the choux pastry: Tip semi-skimmed milk, diced butter, and a pinch of salt into a small saucepan and bring to the boil. Remove from heat, then immediately add all the plain flour at once. Beat vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. Transfer the dough to a heatproof bowl and cool for 5 minutes. Gradually beat in the beaten eggs a little at a time until the dough is glossy and falls from the spoon in ribbons.
- Pipe and bake the profiteroles: Preheat the oven to 200°C (180°C fan)/gas mark 6. Line a baking tray with parchment. Spoon the choux pastry into a piping bag fitted with a large round nozzle and pipe 12 evenly spaced mounds (arranged in four rows of three) on the tray. Use a biscuit cutter or knife to cut discs from the chilled craquelin dough that are slightly larger than the choux mounds and place one disc gently on top of each mound. Bake for 25-30 minutes until golden, puffed, and crisp.
- Dry out the profiteroles: Once baked, pierce the bottom of each profiterole with a knife tip and twist to make a small hole. Turn the profiteroles upside down and place them back on the tray inside the turned-off oven. Leave them for 20 minutes to dry out and release steam, ensuring a crisp interior. Remove and cool completely on a wire rack.
- Prepare the whipped cream filling: Whisk the double cream, icing sugar, and vanilla extract together until soft peaks form. Transfer to a piping bag fitted with a small round nozzle and chill until ready to use.
- Make the chocolate sauce: In a pan, gently heat the double cream, light brown sugar, and golden syrup, stirring until the sugar dissolves and the mixture simmers. Remove from heat and immediately stir in the chopped dark chocolate and diced butter until melted and glossy. Stir in a large pinch of sea salt flakes for balance.
- Assemble the profiteroles: Pipe the whipped cream filling into each profiterole through the holes at the base until generously filled. Drizzle some of the warm chocolate sauce over each one and sprinkle with toasted flaked almonds. Arrange piled high on a serving plate and enjoy.
Notes
- Chilling the craquelin dough before topping the choux helps create a delightful crisp, sweet crust.
- Drying the profiteroles in the turned-off oven prevents them from becoming soggy by releasing steam.
- Piercing the base of the profiteroles before drying helps ensure they don’t collapse and keeps them hollow for filling.
- Use good quality dark chocolate for the sauce to achieve a rich, glossy finish.
- Store unfilled profiteroles in an airtight container to maintain crispness and fill just before serving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: profiteroles, choux pastry, craquelin, chocolate sauce, whipped cream, French dessert
