CHOUX PASTRY/PROFITEROLES filled with CHOCOLATE CREAM and drizzled with CHOCOLATE GANACHE

Flapping my arms, walking in circles and making horrid throaty noises is something I often do when I’m absolutely jobless and dead bored!
Yeah! Laugh all you want! :/ :P
A while back when I was reading a few recipes online, I came across a very nice recipe for “Choux Pastry“. Though I had heard of choux
pastry before, reading out the word “choux pastry” aloud amused me! Don’t ask me why. ‘Coz i don’t know. :/ And there I went flapping my
arms, being all loopy and shrieking out the words “choux pastry” again and again and again! I could see that my absurdity was raising a few
eyebrows. My mum’s and my bro’s to be precise… And I knew it was time for me to shut up!
I fled the scene and got busy with picking out the ingredients from the pantry cupboard for the recipe. What tempted me to try this recipe out
was that it was sooo easy, and did not ask for many tricky, hard-to-find ingredients. Three simple steps and Voila! You are rewarded with
unbelievably cute blobs of yumminess! You could fill the profiteroles with vanilla custard or chocolate cream or anything you fancy! Give this recipe a go and I’m telling ya, you won’t regret it! Have fun!

Chocolate Cream

Ingredients:

2 cups whole milk
4 large egg yolks
6 tablespoons sugar
3 tablespoons cornflour, sifted
¼ teaspoon salt
7 (200g) ounces bittersweet chocolate, melted
2 ½ tablespoons unsalted butter, cut into small pieces, at room temperature

Method:

To make the dark chocolate cream, heat the milk. In a heavy bottomed saucepan, whisk the egg yolks with the sugar, cornflour and salt until thick and well blended. Without stopping whisking, drizzle in about ¼ cup of the hot milk, then add the remainder of the milk in a steady stream. Put the pan over medium heat, and whisking vigorously, bring the mixture to a boil. Keep at a boil, still whisking for 1-2 minutes.

Remove the pan from the heat. Whisk in the melted chocolate and let stand for 5 minutes. In the meantime, fill the sink about a quarter full with water and ice cubes. Whisk in the pieces of butter, stirring until they are fully incorporated and the cream is smooth and silky.

Put the bowl into the ice filled sink, and stir occasionally until it is thoroughly chilled. Refrigerate with plastic pressed against the surface of the cream to avoid a skin forming.

Choux Pastry/Profiteroles 
(makes about 40)

Ingredients:

100g unsalted butter
1 cup cold water
150g plain flour, sifted
4 eggs

Method:

1. To make the choux pastry, preheat the oven to 220°C (430°F) and line a baking tray with non-stick baking paper. Combine butter and water in a large saucepan and bring to the boil over high heat. Add flour and beat vigorously with a wooden spoon until mixture leaves the sides of the pan. Remove from the heat and cool for 10 minutes.

2. Add eggs to the mixture, beating vigorously to combine after each addition before adding the next. To make profiteroles, use either a piping bag or a spoon to make 3cm mounds on the baking tray.

3. Bake for 15 minutes. Prick pastries with a skewer or the tip of a small knife and bake for an additional 5 minutes until golden and dry. Cool profiteroles on a wire rack before filling with chocolate cream. Drizzle chocolate ganache(recipe below) on the profiteroles before serving.

NOTE: the profiteroles are hollow pastries. Poke a hole on one side and use piping bag to fill them with chocolate cream.

Chocolate Ganache

Ingredients:

1 cup heavy cream
12 ounces of dark/semi-sweet chocolate, coarsely chopped
1 teaspoon vanilla

Method:

Place the chopped chocolate in a medium heat resistant bowl.

Heat the cream in a saucepan over medium heat until it just reaches a boil. Immediately remove the pan from the heat and pour the cream over the chocolate. Stir gently to make sure all of the chocolate is covered by the cream and allow it to sit for a minute. Stir well, until it is smooth and blended. Add the vanilla and mix it in thoroughly. Use immediately.

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