![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2012\/04\/DSC01569.jpg\" "\\"DSC01569\\"")
<\/a>I wish I could reach into the computer and snaffle one of these<\/p><\/div>\n
<\/p>\n
CHOCOLATE PROFITEROLES<\/strong> – by Deanna<\/strong><\/span><\/p>\n <\/p>\n Choux<\/strong> Pastry Cream (Cr\u00e8me Patissiere)<\/strong> Topping<\/strong> <\/p>\n \n
\n20g butter
\n\u00bc cup water
\n\u00bc cup plain flour
\n1 egg<\/p>\n
\nI cup milk
\n\u00bd vanilla bean, split
\n3 egg yolks
\n1\/3 cup caster sugar
\n2 tbsp cornflour<\/p>\n
\n150 grams dark or milk chocolate,\u00a0 roughly chopped
\nPreheat oven to 220 degrees (200 fan forced)
\nLine baking tray with baking paper
\nCombine water and butter in a saucepan, bring to the boil.\u00a0 Add flour, and beat with a wooden spoon until the mixture comes away from the base and side of the saucepan, and forms a smooth ball.
\nTransfer mixture to a small bowl and beat in egg\u00a0 with electric mixer until smooth and glossy.
\nSpoon mix into a piping bag fitted with a 1 cm plain tube (or can fill a ziplock baggie and cut the corner off).\u00a0 Pipe small dollops of pastry 5 cm apart from eachother on tray.\u00a0 Bake 7 minutes and then reduce oven to 180 degrees\/160 fan forced.\u00a0 Bake a further 10 minutes until profiteroles browned lightly and crisp.\u00a0 Cut small slit in side of each profiterole with sharp knife.\u00a0 Bake a further 5 minutes or until profiteroles dried out.\u00a0 Cool.
\nMake pastry cream:
\nBring milk and vanilla bean to the boil in small saucepan.\u00a0 Discard vanilla bean.\u00a0 Mix egg yolks, sugar and cornflour in small bowl with electric mixer until thick.\u00a0 With motor still running add hot milk mixture gradually.\u00a0 Return custard mixture to saucepan and stir over heat until boils and thickens.\u00a0 Cool.
\nSpoon pastry cream into piping bag fitted with 1 cm plain tube (or use ziplock as mentioned before). Pipe pastry cream through cuts in profiteroles.\u00a0 Place on tray and cover with melted chocolate.
\nMelt chocolate in heat proof bowl or double boiler over pan of simmering water.\u00a0 When melted, drizzle profiteroles with melted chocolate
\nNote: can also drizzle with toffee instead of chocolate, and may fill profiteroles with whipped cream instead of making pastry cream.<\/p>\n