• Advertise
  • Community
  • Magazine
  • Important Dates
  • About
  • Trust
  • Survey
  • Contact
  • Support Us
01295 367008
No Result
View All Result
Read This Magazine
  • Culture
  • lifestyle
  • Food & Drink
  • Reviews
  • Culture
  • lifestyle
  • Food & Drink
  • Reviews
No Result
View All Result
Read This Magazine
No Result
View All Result
Home Food & Drink

Tom Aiken’s Profiteroles

Read This Magazine by Read This Magazine
30 January 2025
in Food & Drink, Recipes
Tom Aiken’s Profiteroles

There is something so contradictory about profiteroles that they keep me coming back for more. There is the sweetness of the chocolate against the plain cream; the dryness of the pastry against the moisture that spills from the middle; and a solitary, innocent-looking ball that ends up being filling and extroverted.

What I love most about profiteroles is the fact they’re easy to make yet considered luxurious and even slightly opulent; so here’s a recipe that, in a similar way, is simple, yet sensational!

Profiteroles

Serves: 4 People
Cooking time: 20 minutes
Print Recipe

Ingredients

  • 80g unsalted butter
  • 25g sugar
  • ½ tsp salt
  • 150g plain flour, sifted
  • 4 eggs
  • 2 handfuls of chopped almonds, to serve
  • 1 vanilla pod
  • 250ml whipping cream
  • 40g caster sugar
  • ½ tsp vanilla extract
  • 50g unsalted butter
  • 250ml double cream
  • 180g sugar
  • 1 tsp vanilla extract
  • 100g cocoa powder
  • 50g dark chocolate

Instructions

Step One

Put the butter, sugar and salt for the profiteroles in a pan with 250ml of water and bring to a simmer. Add the sifted flour and stir for a good 5 minutes over a low to medium heat, until the paste comes away from the pan.

Step Two

Transfer this immediately to a food mixer or processor with a beater attachment. Add the eggs, one by one, and beat to a smooth, shiny paste. Put this in a bowl, cover with clingfilm and leave to cool.

Step Three

Preheat the oven to 190°C/gas mark 5. Spoon the choux paste into a piping bag with a plain nozzle and pipe 2.5cm blobs onto a baking tin. Each one should stand up nice and high, and you should get roughly 30 profiteroles in total. Bake for about 15 minutes until golden in colour. Pierce each one to let out the steam and cool on a wire rack before filling.

Step Four

To make the crème Chantilly, add the vanilla seeds, scraped from the pod, to the whipping cream along with the caster sugar and vanilla extract and whip until firm. Pipe into the choux buns.

Step Five

To make the chocolate sauce, put the butter, double cream, 180g of sugar and vanilla extract into a pan and bring to a simmer. Add the cocoa powder and whisk while continuing to cook for 5 minutes at a slow simmer. Break up the dark chocolate and put it into a bowl. Pour over the hot chocolate mixture and stir until the dark chocolate has melted, then pass the sauce through a fine sieve.

Step Six

Drizzle the choux buns with warm chocolate sauce and sprinkle with the chopped almonds.

Tags: Profiteroles

RelatedPosts

Romy Gill’s Coconut Chicken Curry
Food & Drink

Romy Gill’s Coconut Chicken Curry

2 May 2025
CookSchool
Education

How Gregg Brown’s CookSchool is Changing the Way We Learn About Food

25 April 2025
Polaris

How to Get the Most from Your Polaris Off-Road Vehicle in the UK

by Read This Magazine
8 May 2025

Whether you're out on the trails, working on the farm, or exploring the British countryside, your Polaris off-road vehicle is...

Middle Aston Pet Supplies

Middle Aston Pet Supplies: A Friendly New Pet Shop Near Banbury

by Read This Magazine
8 May 2025

If you’re searching for a welcoming, well-stocked pet store in North Oxfordshire, you’re going to love what’s just opened near...

Eating less meat feature

Can Eating Less Meat Positively Impact the Environment?

by Read This Magazine
8 May 2025

You recycle religiously, walk wherever possible, and opt for UK holidays instead of long-haul flights. And yet, it still feels...

Communicate with your child's school

How to Communicate with Your Child’s School: A Comprehensive Guide for Parents

by Read This Magazine
7 May 2025

Starting school is a significant milestone in a child's life, and as a parent, it's essential to communicate with your...

Read This Magazine

© 2023 Read This Magazine

Navigate Site

  • Business Terms & Conditions
  • Site Map
  • Privacy Policy
  • Cookies Policy

Follow Us

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In

Add New Playlist

No Result
View All Result
  • Advertise
  • Community
  • Magazine
  • Culture
    • Charity
    • Community
    • Education
    • Entertainment
    • Events
    • Film
    • History
    • Interviews
    • Music
    • Reading
  • Lifestyle
    • Beauty
    • Environment
    • Fashion
    • Finance
    • Gardens
    • Health
    • Homes
    • Motors
    • Parenting
    • Pets
    • Sport
    • Tech
    • Travel
    • Wellbeing
  • Food & Drink
    • Baking
    • Recipes
    • Restaurants
  • Reviews
    • Books
    • Product
  • Important Dates
  • About
  • Trust
  • Survey
  • Contact
  • Support Us
01295 367008

© 2023 Read This Magazine