Rich Chocolatey Profiteroles

Recipe for these hard days that all you want to do is eat chocolate: Ingredients

For 15 profiteroles

For the vanilla pudding

500ml Milk

130gr Sugar

3 Egg Yolks

40gr Corn Flour

3gr Vanilla Paste

50gr butter

In a pot heat 450ml milk and half the sugar until really hot.

In a large bowl, beat the egg yolks with half the sugar until fluffy.

Add 50ml of milk, vanilla paste and corn flour and mix well.

Pour the hot milk in the bowl slowly (2TBS at the time) whisking constantly

Return in the saucepan and cook on medium heat whisking constantly until the custard thickens.

Remove from heat and stir the butter in.

Transfer the custard in a bowl, cover with plastic wrap touching the surface and cool in the fridge or ice bath.

For the chocolate pudding:

1350ml milk

600gr sugar

180gr cornflour

100gr cocoa powder

3gr Vanilla Paste

130gr chopped chocolate of choice (preferably half dark half milk)

100gr butter

Heat 1lt of the milk, sugar and cocoa powder in a pot whisking constantly until really hot

In a bowl mix the cornflour with 350g of milk and 3gr vanilla paste

Add in some of the hot milk whisking constantly.

Return in the saucepan and heat until it thickens, whisking constantly (~20 minutes)

Remove from heat and whisk in the butter, and chocolate and whisk.

Mix it well in a multi blender to bread down the lumps and smoothen it.

Transfer in a bowl, cover with plastic wrap touching the surface and refrigerate for at least 3 hours.

For the Choux Pastries:

Preheat oven at 200C.

65ml milk

70ml water

67gr cold butter

1gr Salt

4gr sugar

75gr Flour

2-3 eggs

In a pan boil milk,water, cold butter, salt and sugar

Then add the flour, whisking thoroughly for 2 minutes until the moisture evaporates and the dough sticks to the pan.

Tranfer to your stand-mixer bowl and mix the dough for 2 minutes so that it cools down.

When the dough has cooled, add 1 egg and mix only until it is incorporated

Add the second egg and do the same

With a Rubber spatula check if the dough slowly slides from a rubber spatula, creating a V shape as it slides. If not, beat the third egg and add some of it inside the mixture. Keep adding the third egg until the dough stays on the spatula creating a V shape, sliding slowly.

Pipe the choux mixture on a parchment paper creating the choux balls

Bake in preheated oven at 200C for 10 minutes. Lower the heat at 190C and bake for 10-15 minutes or until they are golden (To check if they are done, take one out and check that it does not deflate. If it does, the choux needs more time).

Turn off the oven, but dont remove the choux buns yet. Instead, crack the oven slightly open and leave the Choux Buns there for 10 minutes.

After 10 minutes remove from the oven and transfer them on your working surface.

With a knife make holes under the Choux Buns and pipe in the Vanilla Custard (the custard will have thickened and you'll need to blend it to smoothen it again before piping it in the buns)

Transfer 2-3 Choux Buns in small bowls of 150-200ml

Add chocolate pudding on top and then chocolate shavings.

Cover and let chill in the fridge for at least 4 hours.

Enjoy!

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