Profiteroles with chambord laced cream

These easy to make profiteroles will see you hailed kitchen goddess leaving your guests looking for more.

Ready to be filled and decorated

Ready to enjoy

Choux Pastry
110g butter at room temp
240ml water
Pinch salt
4 eggs

Filling
300mls double cream
1tsp vanilla extract
5mls chambord (optional)
(Whip the above ingredients till thickened, do not over whip or cream will split)

Ganache
200g dark chocolate
50ml water
1tbs caster sugar
(Add water and sugar together and heat to boiling point, melt chocolate then add the syrup/sugar mixture and mix thoroughly until you achieve a glossy consistency)

Method
Prep: 30min - Cook 22min -
1. Preheat oven to 200C

Bring water and butter to a boil
Stir in flour and salt and mix vigorously till dough forms a ball and leave sides of the pan
Transfer dough to a mixing bowl and allow to cool for 2/3minutes
Beat in one egg at a time using wooden spoon or stand mixer making sure each egg is thoroughly mixed before adding the next.
Place mixture into a piping bag or use a tablespoon to scoop and drop dollops onto lined baking tray.

Bake profiteroles for 20-25minutes till golden brown
Pierce the middle of the profiteroles to allow the inside to dry
Leave to cool completely and dry out on a wire rack

When profiteroles are completely cool, pipe in some cream into each and arrange onto a serving dish
Drizzle with the chocolate ganache and serve or refrigerate till ready to use.