Cherry profiteroles
This fuss-free version of the classic French sweet pastry dish uses bought choux pastry cases and chocolate custard, topped with Australia's favourite summer stone fruit.
Sep 29, 2014 2:00pm- 15 mins preparation
- 5 mins cooking
ingredients
Cherry profiteroles
- 100 gram packet (25) unfilled profiterole cases
- 1 1/2 cup bought double-thick chocolate custard
- 200 gram white chocolate melts
- 25 fresh cherries, stems trimmed
- 1/2 cup shredded coconut
method
Cherry profiteroles
- 1
Using a small serrated knife, split profiteroles in half through the centre. Place profiterole bases on a serving plate. Spoon custard equally into profiterole bases; replace profiterole lids.
- 2
Place chocolate in a medium heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water). Cook and stir for 3-5 minutes or until melted and smooth.
- 3
For each profiterole, using a teaspoon, place a small quantity of melted chocolate onto profiterole lids. Dip a cherry into remaining melted chocolate, then dip into coconut. Immediately place a cherry on top of profiterole, pressing gently until chocolate sets slightly and cherry stays in place. Serve.
notes
Makes 25