Chocolate profiteroles with hot chocolate sauce


With this recipe we recommend: Croft Late Bottled Vintage

For the chocolate profiteroles
  • 85g/3oz unsalted butter
  • 4 tsp caster sugar
  • 200ml/7¼fl oz water
  • 115g/4¼oz plain flour
  • pinch salt
  • 3 medium free-range eggs, lightly beaten
For the filling
  • 600ml/1 pint double cream
  • 1 vanilla pod, seeds only
For the hot chocolate sauce
  • 175g/6¼oz plain chocolate, broken into pieces
  • 50g/1¾oz caster sugar
Preparation method
  • For the chocolate profiteroles, increase the oven to 200C/400F/Gas 6 and lightly grease a large baking tray with butter.
  • Put the butter, sugar and water into a medium saucepan and place over a low heat to melt the butter. Increase the heat and then quickly add all of the flour and salt.
  • Using a wooden spoon, beat the mixture until it starts to come away from the sides of the pan. Beat in the eggs, one at a time. (The mixture should be shiny and smooth with a soft dropping consistency.)
  • Dip a teaspoon into some warm water and lift out a spoonful of the profiterole mixture. Rub the top with a wet finger to remove any bumps and place onto the prepared baking tray. Repeat until all of the mixture has been used up.
  • Place the tray into the oven and bake for 25-30 minutes, or until golden-brown.
  • Remove from the oven and prick the base of each profiterole with a skewer. Place onto the baking tray with the hole facing upwards and return to the oven for five minutes. Remove the profiteroles from the oven and set aside to cool.
  • To make the filling, whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the vanilla seeds and whisk until well combined. Spoon the vanilla cream into a piping bag fitted with a 0.5cm/¼in plain nozzle.
Next: Tarte Tatin >>
With this recipe we recommend:

Croft Late Bottled Vintage

Aromatic, slightly spicy bouquet with plenty of tropical fruit aromas. Luscious, full, rich and rounded palate. Good depth and dimension.
Croft LBV was developed to satisfy the demand for a high quality ready to drink alternative to vintage port for everyday consumption. Unlike vintage port, which is bottled after only two years in wood and ages in bottle, LBV is bottled after four to six years and is ready to drink when bottled.
Croft LBV is bottled for immediate drinking.