Robern Menz Products:
A chocolate choux pastry filled with a FruChocs cream.
- 1 cup plain flour
- 2 tbs cocoa powder (Dutch)
- 70mls milk
- 100g unsalted butter
- Pinch of salt
- 1 tsp castor sugar
- 4 eggs, at room temp.
Pastry Cream Filling
- 500mls full cream milk
- 6 egg yolks at room temp.
- 4 tbs castor sugar
- 1 tbs plain flour
- 1 1/2 tbs cornflour, sifted
- 200g cooking chocolate buds or pieces
- 300g good quality chocolate, melted for the top of the profiteroles
- 200g Menz Dark FruChocs, roughly chopped
* Requires piping bag with a large round tip
For the Pastry
- Pre-heat oven to 220c and line two baking trays with baking paper.
- In a saucepan, bring the water and milk to a rapid simmer (nearly boiling), add the butter and gently simmer until melted.
- Stir in the sugar and salt. While that is melting, in a bowl, sift flour and cocoa.
- Once the butter is melted, add the flour and cocoa mixture and stir vigorously until combined (the mixture should come away from the side and form a soft dough ball).
- Remove from the heat and continue stirring for 1 min to ensure it has combined.
- Transfer to a large bowl to slightly cool (approximately 8 mins). Give the pastry a little stir every 2 mins to air and help cool.
- Once cooled, add the eggs one at a time (this process may take time to combine and become sticky). Continue the process until all the eggs have been added.
- Transfer the mixture to a piping bag and pipe round balls approximately 2.5cm x 2.5cm in size leaving a 2.5cm gap between each round.
- Once completed, with a clean finger, dip in warm water (just to moisten) and smooth down any tips that may have formed from piping. You may want them to be round little balls but remove the points as they may burn.
- Bake on 220c for 10 mins, followed by a further 20 mins on 180c. As some ovens vary in temperature, its important to check when there is 5 mins to go.
- The profiteroles are cooked when they are dry and crispy to touch.
- Turn off the oven and allow the choux pastry to cool in the oven for 5 mins before removing. Once cooled, slice in half and remove any uncooked pastry.
For the Pastry Cream
- In a bowl, whisk together the egg yolks and sugar until pale and creamy.
- Add sifted flour and cornflour and set aside.
- In a heavy based saucepan, add milk and heat until just boiled.
- Add a small amount of the hot milk to the egg mixture whisking constantly and continue the process until all the milk has been added.
- Return to the stove top and stir over a medium heat for 1 min or until thickened. Be very careful not to scramble the eggs.
- Remove from the heat and add the cooking chocolate. Stir until melted.
- Cover with glad wrap and cool in the fridge (to avoid a film forming on the top, ensure the glad wrap touches the cream).
- Add the crushed Menz Dark FruChocs to the cold pastry cream and mix through.
- Fill the profiteroles with a spoonful of cream, filling them.
- Top with melted chocolate and refrigerate.
- As a garnish, you may like to dip the profiteroles into crushed FruChocs once you have coated them in chocolate.
- The pastry cream can also be piped into the profiterole.