Next level profiteroles
Upgrade your Christmas dessert with our crisp, craquelin-topped profiteroles, filled with light cream and topped with an indulgent hot fudge sauce
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Prep:20 mins
Cook:1 hrs
plus chilling and cooling - More effort
Nutrition per serving
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kcal 711
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fat 59g
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saturates 34g
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carbs 35g
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sugars 0g
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fibre 2g
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protein 8g
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salt 0.32g
Ingredients
- 20g unsalted butter , softened
- 20g light brown soft sugar
- 20g plain flour
- 10g ground almonds
- 100ml semi-skimmed milk
- 50g butter , diced
- 70g plain flour
- 2 medium eggs , beaten
- 300ml double cream
- 40g icing sugar , sifted
- 1 tsp vanilla extract
- 100ml double cream
- 25g light brown soft sugar
- 25g golden syrup
- 75g dark chocolate , chopped
- 25g unsalted butter , diced
- 25g flaked almonds , toasted
Method
For the craquelin, combine the butter and sugar in a bowl until smooth. Mix in the flour, almonds and a pinch of salt to make a dough. Roll out between two sheets of baking parchment to the thickness of a £1 coin (about 2-3mm thick), then transfer to a baking tray. Chill in the fridge or freezer for 30 mins, or until firm.
For the choux, tip the milk, butter and a pinch of salt into a small saucepan. Bring to the boil, then tip in all the flour at once. Beat vigorously using a wooden spoon until the dough comes away from the side of the pan and forms a ball. Scrape the dough into a heatproof bowl and cool for 5 mins, then beat in the egg, a little at a time, until the dough is glossy and just drops from the spoon.
Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Spoon the choux pastry into a piping bag fitted with a large round nozzle and pipe 12 mounds over the tray, spacing them evenly apart (four rows of three is perfect). Stamp out discs from the craquelin that are slightly bigger than the piped mounds using a biscuit cutter or knife, and put one on top of each mound. Bake for 25-30 mins until puffed up, crisp and golden. Pierce the bottom of each profiterole using the point of a knife, then twist to carve out a small hole. Return the profiteroles to the tray, upside-down, then switch off the oven and put the profiteroles inside to dry out and release steam for 20 mins. Transfer to a wire rack to cool completely.
For the filling, whisk the cream, icing sugar and vanilla together until it just holds soft peaks. Spoon into a piping bag fitted with a small round nozzle. Chill until needed.
For the sauce, bring the cream, sugar and golden syrup to a simmer in a pan, stirring until the sugar has dissolved. Remove from the heat. Stir through the chocolate and butter until melted and glossy, then stir in a large pinch of sea salt flakes. To assemble, pipe the cream into the profiteroles through the holes in the bases until full. Pour a little of the sauce over each one as it’s filled, and scatter over some flaked almonds. Pile onto a plate.
