Amaretto Cream Filled Profiteroles

 

Prep time: 30 minutes 

Baking time: 50 minutes 

So the only tricky part in this recipe is the choux pastry that forms the profiteroles. Having said it's tricky, you will find that, should you follow the instructions in here exactly, your choux pastry will not go awry!

Ingredients:

* 8tbsp Unsalted Butter

* 1/2cup Water

* 1/2cup Milk 

* 1/4tsp Salt 

* 2tsp Granulated Sugar 

* 1cup All purpose flour (spooned and levelled) 

* 4 Eggs (beaten together)

* For the Egg wash 1 egg + 1tbsp Water beaten together

For the filling use the Amaretto Cream Custard - recipe here, or a filling of your choice. 

For the topping: 1/2cup Semi-sweet Chocolate chips 

  

Directions:

1. It is best before starting this recipe that you have all the ingredients measured and set out for ease of use. 

2. To make the choux pastry, combine the butter, water, milk, salt, and sugar in a saucepan over medium heat. 

3. Stir the mixture until the butter melts, and the mixture comes to a simmer. Once it is simmering, reduce heat to low, and add in the flour. Using a wooden spoon mix well, pressing the mixture against the sides of the pan (so that the flour can cook), and the dough will become a ball. Once done, (after a minute of cooking the dough ball), transfer the dough to the bowl of a stand mixer (fitted with a paddle attachment). 

4. The next step needs slow careful attention! Read through the whole step before you begin. Allow the ball of dough to cool for a few minutes and then mix the dough on low, and add in the eggs while mixer is on low. Add in the eggs in 4 separate additions, being careful with the last addition, and only adding just enough to make the dough smooth, shiny and thick. You may have some egg left over, which you can add to the egg wash mixture, for brushing the dough once piped on to the baking sheet. Once the dough has reached the desired consistency, it is complete!  

5. You can now transfer the dough to a piping bag fitted with a A1 Wilton nozzle. 

6. Pre-heat oven to 400degrees. Prepare a baking sheet (or 2) with parchment paper, wet a brush and brush the parchment paper, ensuring the paper is wet with moisture. 

7. Pipe the dough onto the paper 3inches apart. Using a wet finger press down on the peaks of the dough. Brush each mound of dough with the egg wash. 

8. Bake at 400degrees for 20 minutes. Then reduce the heat to 350degrees and bake for an additional 15-18 minutes. Important: DO NOT OPEN OVEN IN BETWEEN. Only open oven once it has baked for the additional 15-18 minutes and is ready to come out. 

9. Leave to cool on baking sheet and then transfer to a wire rack to cool. 

10. Once fully cooled make a slit in the pastry and fill it with a filling of your choice. Profiteroles shown in photos are filled with Amaretto cream custard - find recipe here. 

11. To top the profiteroles with chocolate, place the semi-sweet chocolate chips in a bowl and heat in the microwave with intervals of 20 second bursts, mixing in between. Using a spoon or drizzle stick drizzle chocolate sauce (melted and smooth) over each profiterole, once they have been filled. Leave to cool for 10-15 minutes, and they are ready to serve. 

Enjoy!!!!

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