RECIPE - Choux pastry 'Profiteroles' (Vorwerk)

This recipe is an official recipe of Vorwerk.

RECIPE - Choux pastry 'Profiteroles' (Vorwerk)


Prep time: 20 min, Total time: 2 h, Baking time: 25 min (200 degree Celsius)

Ingredients for 18 pieces:
Choux pastry

• 150g water
  
• 80g butter, soft
• 1 pinch salt
• 10g sugar
• 120g flour
• 3 eggs

Chocolate sauce and 'Profiterole' preparation

• 250g dark chocolate, min 70 % cocoa, cut into pieces
• 40g butter, soft
• 200g milk
• vanilla ice cream, ready-made or homemade 
  

Preparation
A) Choux pastry

1. Preheat oven to 200 degree Celsius.
2. Placewater, butter, salt and sugar into mixing bowl and cook 5 min/ 100 degree Celsius/ speed 1.
3. Add flour, mix 20 sec/ speed 4. Remove mixing bowl, set aside and let mixture cool for 10 minutes.
4. Place mixing bowl into position. Stir speed 5 and add eggs one after another through lid opening onto running knife. Stir another 30 sec/ speed 5. Fill choux pastry into an icing bag or freezer bag (cut 1 edge off). Pipe it out to form balls (walnut size) with 6cm space between them on a baking tray covered with baking paper. Bake them in a preheated oven at 200 degree Celsius for 20-25 minutes. Switch off the oven, leave oven door slightly ajar and allow choux pastry to dry for 10 minutes. Remove them from the oven and allow to cool down completely.

B) Chocolate sauce and 'profiterole' preparation

1. Place dark chocolate into mixing bowl, mix 10 sec/ speed 9.
2. Add butter and milk, heat 4 min/ 100 degree Celsius/ speed 2. Place chocolate sauce into a bowl.
3. Cut cold choux pastries into halves and place 2-3 bottom halves on each plate. On each pastry bottom, place a scoop of vanilla ice cream, cover with top pastry half and coat with chocolate sauce. Serve immediately with remaining chocolate sauce.
   

Tips
If you prepare homemade vanilla ice cream, take ice cream mixture out of the freezer and mix it before step B2.