Black Forest Chocolate Profiteroles Recipe

Black forest profiteroles

Name: Black forest profiteroles
Yield: 1 hour + cooling | Makes 16
Ingredients: unsalted butter 60g; plain flour 75g; eggs 2 medium, lightly beaten; double cream 250ml; black cherries in kirsch 100g, halved and 75ml syrup from the jar; brandy 1 tbsp; dark chocolate 50g, broken into pieces; milk chocolate 50g, broken into pieces; butter 10g

1 hour + cooling | Makes 16
Easy

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

April 8, 2017 at 2:17 pm

Ingredients

unsalted butter 60g
plain flour 75g
eggs 2 medium, lightly beaten
double cream 250ml
black cherries in kirsch 100g, halved and 75ml syrup from the jar
brandy 1 tbsp

CHOCOLATE SAUCE

dark chocolate 50g, broken into pieces
milk chocolate 50g, broken into pieces
butter 10g

Method

Step 1

Heat the oven to 220C/fan 200C/gas 7. Line a large baking sheet with baking paper and sprinkle with water. 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.