Shane cooks

Chocolate and Hazelnut Profiteroles

Chocolate and Hazelnut Profiteroles
Preparation time:
25 minutes
Cooking time:
30 minutes
Serves:
12

Inspired by everyone’s favourite chocolate and hazelnut ball-shaped treats, Shane Smith’s festive profiteroles are filled with delicious silky chocolate cream encased in an airy choux pastry ball before being drizzled with melted chocolate and adorned with chopped hazelnuts.

  • Ingredients

    For the profiteroles:
    • 50g butter
    • 120ml water
    • Pinch salt
    • 75g plain flour
    • 2 medium eggs

    Chocolate cream filling:

    • 300g single cream
    • 50g unsweetened cocoa powder
    • 40g icing sugar
    To garnish:
    • 300g milk chocolate
    • 60g chopped hazelnuts
  • Method

    For the Profiteroles:
    • Preheat the oven to 220C/200C, and line a tray with parchment paper.
    • Into a saucepan, add the butter, water and salt and heat gently until the butter is melted.
    • Once melted, turn up the heat and bring to a boil, add the flour and stir through to create a thick dough that comes away from the sides of the saucepan.
    • Stir over a medium heat for 30 seconds to cook out the flour.
    • Add this dough to the bowl of the Kenwood stand mixer fitted with the paddle attachment and mix on low speed for 10 minutes to cool the dough.
    • Once at room temperature, add one whole egg, whisk the remaining egg and add it in small amounts. You may not need all of the second egg. You are looking for the choux pastry to be silky and soft but to still be able to hold its shape when piped.
    • Spoon this batter into a piping bag fitted with a medium round nozzle and pipe 12 profiteroles on the prepared tray.
    • Place in the preheated oven and bake for 30mins or until they’re golden brown all over.
    • Once baked, remove and allow to cool.
    For the chocolate cream filling:
    • Place the cream, cocoa powder and icing sugar in the bowl of the Kenwood stand mixer fitted with the whisk attachment and whisk until thick, place in a piping bag.
    To make the topping:
    • Simply melt the milk chocolate and add the chopped hazelnuts and keep warm until needed.
    To assemble:
    • Make a small hole in the base of the profiterole and fill it with chocolate cream.
    • Dip the top of each profiterole in the chocolate hazelnut mixture and serve. 

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