Makes 6-8 A lesson on love and a recipe for perfect, light and airy, fool-proof profiteroles topped with homemade chocolate sauce. Classy and easy.

Makes 6-8
A lesson on love and a recipe for perfect, light and airy, fool-proof profiteroles topped with homemade chocolate sauce. Classy and easy.

Ingredients

  • 200 g vegan dark chocolate, melted for topping

Choux Pastry

Chocolate Liqueur Filling

  • 1/2 cup sugar
  • 3 egg yolks/ egg replacer
  • 2 tablespoons plain flour
  • 1 cup milk/ soya milk
  • 60 g vegan dark chocolate, broken into pieces
  • 1 tbsp orange-flavoured liqueur (you can also do up a homemade version – http://wp.me/p14aL5-sT )

Directions:

  1. Preheat oven to 200’C (390’F).
  2. To make pastry: place 1 cup water and butter in a saucepan and slowly bring to the boil. As soon as the mixture boils, quickly stir in flour.
  3. Cook over low heat, stirring constantly, for 2 minutes or until mixture is smooth and leaves sides of pan.
  4. Beat in eggs one at a time/egg replacer slowly add, beating mixture well after each addition, until mixture is light and glossy.
  5. Place heaped tablespoonfuls of mixture on baking trays and bake for 10 minutes.
  6. Reduce oven temperature to 180’C (355’C) and cook for 10 minutes longer or until golden and crisp
  7. Pierce a small hole in the base of each pastry and transfer to wire racks to cool.
  8. To make filling: place milk/soya, chocolate and liqueur in a saucepan and heat over a medium heat, stirring constantly, until mixture is smooth
  9. Remove from heat and slowly stir in egg yolk / egg replacer mixture
  10. Return pan to heat and cook over medium heat, stirring constantly, until mixture thickens.
  11. Remove pan from heat, cover and set aside to cool
  12. Place filling in a piping bag fitted with a plain small nozzle and pipe filling through hole in base of profiteroles.
  13. Dip tops in melted dark chocolate and place on wire rack to set
  14. Enjoy

Note:

  • You can also instead of putting a hole in profiteroles, cut a slit into them or cut them completely through the middle gently and put filling in.
  • Get creative and try other fillings like chocolate, ice cream, ricotta/tofu and hazelnut, chocolate mint, custards, chocolate ganache, mocha sauce….
  • Try different toppings like icing sugar
  • Try different flavoured liqueurs
  • When doing the pastry try doing them in different shapes eg. long logs (making eclairs)
  • Your imaginations the limit. Whatever way you choose they will taste delicious.

chocolate profiteroles

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