This Christmas, why not shake it up a bit and forgo the Christmas pudding for a stack of delicious profiteroles from London cook and food writer, Anna Barnett.
The Important Details
Preparation time: 25 mins
Cooking time: 50 mins
For the profiteroles…
- 75g unsalted butter
- 150ml water
- 100g plain flour – sifted pinch of salt
- 3 medium free-range eggs, lightly beaten
- Piping bags needed
For the crème patissière…
- 4 egg yolks – lightly beaten
- 100g super fine caster sugar
- 25g plain flour
- 350 ml milk
- 1 vanilla pod or ½ tsp vanilla bean paste
- 1 jar of kirsch soaked cherries, roughly chopped
For the chocolate kirsh and cherry sauce…
- 200g good quality dark chocolate, roughly broken
- 170ml double cream
- 150ml kirsch
- 1 jar of kirsch soaked cherries
For the chocolate dipped cherries…
- 250g cherries
- 100g dark chocolate, melted
- Preheat the oven to 200 degrees Celsius. Line two baking trays with parchment paper.
- Place the butter and 150ml of water in a saucepan over a high heat until the butter melts and the water begins to boil. Once boiling immediately add the flour and a pinch of salt, stir vigorously with a wooden spoon until the mixture comes together. Reduce the heat and continue to stir for another minute.
- When the mixture begins to stick or coat the base of the pan remove from the heat completely and allow to stand for 1 minute.
- Now gradually add in the whisked eggs, beating the mixture vigorously one more time until it comes together in a glossy dough like consistency. It should still be able to drop off the spoon at this stage.
- Transfer the mixture to your piping bag and pipe or spoon onto your parchment rounds that are a little bigger than a
tablespoon. Wet your finger and pat the top of each round so you get a nice round and smooth top to your profiteroles. Allow enough room between each as they’ll grow when baked.
- Transfer to the middle of the oven and allow to bake for 25-30 minutes or until golden.
- Once cooked remove from the oven, make a small hole with a knife or scissors in the bottom or side and transfer to a wire rack to cool.
- For the crème patissière, whisk the egg yolks with the sugar until light and fluffy then stir in the flour. Place the milk and vanilla in a saucepan and bring to the boil. Remove the vanilla pod and reduce the heat to a medium low heat then add in the egg yolk mixture, whisk vigorously and increase the heat a little so it just about comes to the boil and thickens. The trick is to ensure you don’t over cook and scramble the mixture.
- Pour into a bowl and stir through your cherries, cover with cling film (to prevent a film from forming) cool and then transfer to the fridge until ready to use. When ready to use transfer to a piping bag and pipe into holes made in profiteroles.
- To make the chocolate kirsch and cherry sauce add the broken chocolate to a bowl and set over a pan of boiling water, allow to melt. In a separate pan combine the cream, kirsch and cherries and warm (don’t bring to the boil). Once the chocolate has melted simply pour the cream in and whisk until combined and you have a thick glossy sauce (for extra gloss you can add a nob of butter).
- For the chocolate dipped cherries, simply melt chocolate in a bowl over a pan of boiling water and dip the cherries in the mixture before laying them out on parchment paper. Sprinkle with a little sea salt flakes and allow to cool before transferring to the fridge.
- Serve the profiteroles piped with the crème patissière, a generous serving of cherry chocolate sauce and a scattering of chocolate dipped salted cherries.
Note – You can double this recipe for a seriously impressive stack.MORE RECIPES & CHRISTMAS INSPIRATION »