Profiteroles have to be one of my all time favourite desserts.
I remember visiting my best friend when I was younger, whose mom always had stacks and stacks of profiteroles in the fridge. It was almost like that was all they ever ate. It was always such a treat being 'allowed' to have one: a bite into the crunchy cold chocolate and through the fluffy choux bun into the crème pâtissière filled centre was pure heaven for this nine year old boy.
A big 'THANK YOU' to all that commented last week for a chance to win the ChocoHolly giveaway. The three winners are: Julia Lumbardo, Katie & Claudia. I'll email you shortly for your addresses which I will forward onto Holly - congratulations! Hope you enjoy the chocolates as much as I did.
And now, for even more chocolate and another extra special giveaway: the lovely folks at Hotel Chocolat are offering you a chance to win a box of their Signature Collection & Sparkling Boutique Prosecco in time for Valentine's Day. I've been a fan of theirs ever since I first walked into their High Streeet Kensington store - I thought I'd died and gone to chocolate heaven! So of course, when they offered this gorgeous prize for you, I thought you'd love it.
My Darling Readers, all you have to do to be in with a chance to win is leave a comment letting me know what your favourite dessert is - I'd love to know! This giveaway is open to anyone, anywhere and closes on Monday the 8th of February, when I choose one lucky winner at random. Good luck!
In the meantime, I hope you enjoy these chocolate covered profiteroles.
Pistachio Profiteroles Recipe:
(click HERE for a printable version of this recipe)
For the choux pastry:
5 eggs
125g butter
135g (1 cup) bread flour
250ml (1 cup) water
For the filling:
100g ground pistachios
150g whipped cream
150g vanilla custard
100g sugar
For the topping:
100g dark chocolate
A handful of ground pistachios
Some finely chopped rosemary (you can leave this part out if you're not feeling particularly adventurous!)
1. Preheat oven to 195˚C. Line a baking tray with baking paper or a silicone mat.
2. Melt the butter with the water together in a pan.
3. Add the flour and mix together with a wooden spoon until a ball of dough forms in the pan.
4. Place the ball of dough in a bowl and beat in the eggs, one egg at a time.
5. Place mixture into a piping bag and pipe small balls onto your baking tray. Bake for roughly 35-40 minutes or until golden brown. Place profiteroles on a wire rack and allow to cool.
6. Mix the cream, custard, sugar and pistachios together.
7. Once the profiteroles have cooled, cut each in half and fill with the cream mixture. Melt the chocolate over a water bath and once melted, drizzle over the profiteroles.
Tips:
- Instead of the cream mixture, try filling the profiteroles with crème pâtissière or ice cream.
- Try mixing the chopped rosemary with the ground pistachios and sprinkle over the chocolate covered profiteroles.
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