Serves: 4
Profiteroles Chocolate Fudge Profiteroles Filled with Wattleseed Cream Serves: 4 Profiteroles are made with choux pastry and although widely used in French cuisine, it is thought to have been invented in Italy during the 15th century. This light pastry which expands and puffs when cooked does not use a raising agent and is made with water, butter, flour and eggs. Its high moisture content creates steam during the pastry’s cooking process which expands and puffs the pastry naturally. This recipe incorporates a touch of native Australia with the cream’s filling flavoured with ground wattleseed.
METHOD
1. Preheat an oven to a moderate temperature – 180°C.
2. Place the water and butter into a saucepan. Place over a moderate heat and stir continuously until
the butter has melted and the water and butter have combined. Bring the mixture up to the boil, then
reduce the heat.
3. Add the flour and using a wooden spoon, mix until it is fully combined and has formed a dough that
comes away easily from the sides of the saucepan.
4. Crack one egg into a bowl and beat with a whisk, add to the flour mix and beat with a wooden spoon.
Continue the process until the mixture just drops from a wooden spoon when held up but still holds
its shape (you might not require all of the eggs). Remove the saucepan from the heat and set to one
side.
INGREDIENTS
- 265ml Cold Water
-
130gm Unsalted Butter
-
165gm Plain Flour – sieve.
-
6 Medium Eggs – warm to room temperature.
-
As required – Extra Virgin Olive Oil Spray
-
As required – Baking Paper
-
500ml Thickened Cream
-
5ml Vanilla Essence
-
25gm Caster Sugar
-
²¹⁄2 tsp Ground Wattleseed
-
400gm Dark Chocolate – roughly chop.
-
75gm Golden Syrup
METHOD
1. Preheat an oven to a moderate temperature – 180°C.
2. Place the water and butter into a saucepan. Place over a moderate heat and stir continuously until the butter has melted and the water and butter have combined. Bring the mixture up to the boil, then reduce the heat.
3. Add the flour and using a wooden spoon, mix until it is fully combined and has formed a dough that comes away easily from the sides of the saucepan.
4. Crack one egg into a bowl and beat with a whisk, add to the flour mix and beat with a wooden spoon. Continue the process until the mixture just drops from a wooden spoon when held up but still holds its shape (you might not require all of the eggs). Remove the saucepan from the heat and set to one side.
5. Lightly spray-oil a baking tray and line with baking paper. Using a piping bag with a 1cm diameter round nozzle, pipe out the required number of profiteroles (the mixture should yield 16), leaving enough space between each one to expand during the cooking process. Place the tray into the oven and bake for 25 minutes or until the profiteroles are golden brown in colour and have expanded. Remove from the oven and turn the oven off. Using a sharp knife pierce the bottom of each profiterole, place back on the tray and place back into the warm oven and allow them to dry out for 30 minutes. Remove from the oven and place onto a cooling rack and allow to cool to room temperature.
6. Add the cream, vanilla essence and caster sugar to the bowl of a mixer. Using a balloon whisk, whisk until the mixture forms soft peaks, then add the wattleseed and fold through.
7. Place the cream into a piping bag with a ¹⁄2 cm nozzle, push the nozzle into the base of each profiterole and fill with wattleseed cream.
8. Place a saucepan half-filled with water over a moderate heat and bring up to a gentle simmer. Place the chocolate into a bowl which sits comfortably on top of the saucepan and stir the chocolate continuously until it has melted. Remove from the heat and set to one side to cool for 2 minutes. Add the golden syrup and gently fold through the chocolate until combined.
9. Carefully dip the top of each profiterole into the chocolate mixture, set to one side to allow the chocolate fudge to set.
TO SERVE
Stack the profiteroles onto a serving board or platter.
