Profiteroles

Step 1

Ensure you start by weighing all your ingredients in separate bowls, and preparing your equipment. This will make the entire process much smoother.

Step 2

Into a medium saucepan, add the milk, water, sugar, salt and butter.

Step 3

Place this on a low heat, stirring occasionally until the butter has completely melted.

Step 4

Increase the heat to medium-high, and bring the mixture to a boil.

Step 5

As soon as it begins to boil, remove the pan from the heat, and sieve in your flour. It’s important to sieve it to ensure there are no lumps.

Step 6

Use a hand whisk to pull it together into a dough (you might need to tap the whisk firmly on the pan to get any dough that is caught inside the whisk).

Step 7

Place the pan back on a low heat, and stir it continuously with a rubber spatula for 2 minutes.

Step 8

Immediately scoop the dough into the bowl of a stand mixer, fitted with a paddle attachment.

Step 9

Mix on a low speed for about a minute, or until it reaches 50-55C (122-131F) when a digital thermometer is inserted into the dough.

Step 10

Next, increase the speed just slightly, and slowly start adding the eggs. It is really important to incorporate them slowly so that the dough can absorb the liquid. Mix for about 20 seconds before adding the next addition of egg. Once you have added about half of the egg mixture, scrape the bowl down just to ensure everything is fully incorporated.

Step 11

Keep adding the eggs, just a little at a time, until the mixture is glossy, smooth and falls off the paddle in a nice ribbon. The amount of egg you need to reach this consistency will depend on the flour you have used, so you may not need all the egg mixture. As you get closer to the consistency you are looking for, add the egg in very very small increments. It may take some practice, but eventually, you will learn the visual consistency you are looking for. Check the video for the consistency I am referring to.

Step 12

Cover the surface of the choux dough directly with clingfilm and cool it at room temperature for 1 hour. Meanwhile, pre-heat your oven to 165C/330F Non-Fan Assisted just before the hour is up.

Step 13

Alternatively - if you have a half-sphere silicon mold (5cm cavity diameter), you can skip the resting period, and pipe the choux into the mold and get it into the freezer for 3 hours or until it is completely frozen to the touch.

Step 14

While the choux dough rests, add the soft butter and sugar into the bowl of a stand mixer (or a large bowl if doing it by hand)

Step 15

Beat the mixture on a medium low speed with a paddle attachment until it is completely smooth. Scrape down the bowl as needed so all the butter is properly incorporated.

Step 16

Tip in the ground almonds and flour and mix it together to form a dough.

Step 17

Scoop the dough onto a silicon mat and place another silicon mat on top. Roll the mixture into a rough circle, around 3-5mm thick then place it into the freezer for at least 20 minutes.

Step 18

Once the choux pastry has rested, line a baking tray with a perforated mat. The perforated baking sheet will ensure even air flow and allow any steam to escape. If you are using the frozen half spheres, you can just pop these out of the silicon mold.

Step 19

Add the rested choux pastry to a piping bag fitted with a round tip piping nozzle. Pipe 7-8 discs, about 5-6cm in diameter onto the baking mat, ensuring they are evenly spaced out.

Step 20

Quickly remove the frozen craquelin from the freezer and use a 7cm cookie cutter to cut discs and place them on top of the choux pastry.

Step 21

Place the tray into the oven and bake them. If you are using the frozen half spheres, they will take around 50-60m until they are a deep golden colour. If you've piped them fresh, they should only take around 25-35m.

Step 22

Ensure they are fully baked before removing from the oven, otherwise, they will collapse/deflate once they come out. They should be quite firm to the touch. Remove them from the oven and allow them to cool for 20 minutes.

Step 23

The chocolate sauce can be adjusted depending on how you would like to serve it. If you would like to serve the sauce room temp/cold - then leave the quantities as stated as it will thicken as it cools. But if you would like it warm, these quantities will result in a slightly thinner sauce. To make it thicker, simply reduce the total amount of cream and milk to 140g (70g each) in the recipe, then you can serve it warm and it will be thicker.

Step 24

Into a tall jug, add the chocolate, ensuring it is finely chopped.

Step 25

Add the cream and milk to a saucepan and heat them to a gentle simmer.

Step 26

Immediately pour the hot cream mixture over the chocolate and let it sit for 2m. Blend with a hand blender until smooth. If you want to serve it cooled, then simply allow it to cool to room temperature for about 45 minutes.

Step 27

Take the cooled choux and slice it in half.

Step 28

Take a scoop of vanilla gelato (which will need to defrost at room temp for 10m or so, so that it is scoopable!) and place a big scoop into the centre.

Step 29

Place the lid of the choux bun on top, dust it lightly with icing sugar, then pour the chocolate sauce over the top and serve immediately!

Step 30

Note - the choux buns can be made ahead of time and frozen, just pop them back in a hot oven (165C) for a few minutes to crisp back up before serving.