Recipe

White chocolate profiteroles

  • 40 mins preparation
  • 35 mins cooking
  • Makes 24 Item
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Ingredients

Profiteroles
  • 50 gram butter
  • 1/2 cup plain flour
  • 1 tablespoon cocoa powder
  • 3 eggs
  • white chocolate filling (recipe follows)
  • icing sugar, for dusting
  • strawberries, to serve
White chocolate filling
  • 360 gram white eating chocolate, chopped
  • 3/4 cup cream

Method

White chocolate profiteroles
  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease 2 baking trays.
  • 2
    Combine butter and 1/2 cup water in a small saucepan: stir over moderate heat until butter melts and mixture comes to the boil.
  • 3
    Stir in flour and cocoa; cook and stir for 1 minute or until mixture forms a ball. Transfer to a small bowl. Using an electric mixer. gradually beat in eggs, one at a time until mixture becomes glossy.
  • 4
    Spoon mixture into a piping bag fitted with tom plain tube; pipe small dollops of pastry onto prepared trays, about 5cm apart. Bake tor 8 minutes.
  • 5
    Reduce oven to 180°C (160°C fan-forced). Bake further 10 minutes, or until puffed, golden and crisp. Cut a small slit in side of each profiterole, to let steam escape. Stand in oven with door ajar 5 minutes. Remove from oven; cool completely.
  • 6
    Meanwhile, make filling: combine chocolate and cream in a medium saucepan. Stir over low heat until chocolate melts and mixture is smooth.
  • 7
    Transfer to a medium heatproof bowl. Refrigerate for 20 minutes, stirring. or until just set.
  • 8
    Using a whisk, whip filling for 30 seconds or until light and fluffy. Pipe filling into slits in profiteroles to fill. Dust profiteroles with icing sugar; serve with berries.

Notes

If you don't have a piping bog, drop heaped spoonfuls of pastry onto trays. You don't have to use strawberries -you can serve profiteroles with any kind of berries. Store unfitted profiteroles airtight in freezer for up to 1 month. White Chocolate Filling: To ensure even setting, stir filling every 5 minutes while chilling. White Chocolate Filling: Use leftover filling in crepes.