- Home
- Recipes
- Baking and desserts
- Black forest profiteroles
Black forest profiteroles
Published: April 8, 2017 at 2:17 PM
Save recipe
1 hour + cooling | Makes 16
Easy
0 reviews
loading...
Get 5 months for £5 when you subscribe today
With chocolate, double cream, black cherries and a splash of brandy, make and freeze these black forest cake inspired choux buns ahead of time to create a delicious, sophisticated dessert in minutes
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try these decadent chocolate and cherry profiteroles, then check out our croquembouche profiterole tower, black forest trifle, classic macarons and rose and almond choux buns. Also discover more perfect profiteroles in our best ever collection.
Ingredients
Nutrition
-
60g unsalted butter
-
75g plain flour
-
2 medium eggs
lightly beaten
-
250ml double cream
-
100g black cherries in kirsch
halved and 75ml syrup from the jar
-
1 tbsp brandy
CHOCOLATE SAUCE
-
50g dark chocolate
broken into pieces
-
50g milk chocolate
broken into pieces
-
10g butter
Nutrition: per serving
- kcal199
- fat16g
- saturates9.7g
- carbs10.7g
- sugars5.1g
- fibre0.6g
- protein2.2g
- salt0.2g
Ad
Method
-
step 1
Heat the oven to 220C/fan 200C/gas 7. Line a large baking sheet with baking paper and sprinkle with water, or use a silicone baking mat. Put the butter and 150ml cold water into a pan and heat until the butter melts, then bring to the boil. Take off the heat and quickly add the flour and a pinch of salt. Beat vigorously until the mixture forms a soft ball. Leave to cool slightly, then gradually beat in the eggs until it becomes a thick, shiny paste.
-
step 2
Transfer the mixture to a piping bag with a large nozzle and pipe 16 mounds of the mixture, about the size of a tablespoon, onto the baking sheet. Bake for 10 minutes, then reduce the temperature of the oven to 190C/fan 170C/gas 5 for 20 minutes, or until the buns are puffed and golden.
-
step 3
Remove from the oven, make a slit in the bottom of each and return to the oven for 3-5 minutes to dry out. Cool on a wire rack.
-
step 4
At this stage you could put all of the choux buns on a single tray, cover loosely with clingfilm and put in the freezer. After 3 hours, put into freezer bags and they'll keep for three months.
-
step 5
To reheat the profiteroles from frozen, heat the oven to 180C/fan 160C/gas 4, put on a baking tray and cook for 15 minutes until crisp. Cool on a wire rack and fill as below.
-
step 6
Whip the cream into soft peaks, stir through the kirsch syrup and brandy and put in a piping bag with a small nozzle. Fill each bun with as much cream as possible, using the slit you made in the bottom.
-
step 7
Melt both the chocolates with the butter to make the sauce. Arrange the profiteroles on a platter, drizzle with the chocolate sauce and scatter over the cherries.
Check out our choux recipes here, including profiteroles, cream puffs and éclairs…
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue