Chocolate Custard-Filled Profiteroles

These delish profiteroles are easy to whip up thanks to a cheeky little store-bought trick!
By Elle Vernon
Photography Andre Martin • Food styling & Photo Chef Elle Vernon
Chocolate Custard-Filled Profiteroles

Chocolate Custard-Filled Profiteroles

0 from 0 votes
Serves

10

Preparation

15

minutes
Cooking

1

hour 

15

minutes
Cooling

3

hours

Ingredients

  • 2 2 free-range egg yolks

  • 4 Tbsp 4 cornflour

  • 2 tsp 2 vanilla extract

  • 2 Tbsp 2 caster sugar

  • 250 ml 250 milk

  • 100 g 100 dark chocolate, chopped

  • 100 ml 100 thickened cream, whipped to medium peaks

  • 10 10 ready-made unfilled profiterole shells

  • Pecans, hazelnuts chopped, to serve

  • Chocolate ganache
  • 125 ml 125 thickened cream

  • 100 g 100 dark chocolate, chopped.

Method

  • Make chocolate ganache by putting cream into a medium saucepan over low heat. Bring to a gentle simmer and remove from heat. Stir in chocolate and set aside for 10 minutes, then stir again until a silky-smooth chocolate mixture forms. Set aside at room temperature.
  • Make chocolate custard by putting egg yolks, cornflour, vanilla, half of the sugar and 1 Tbsp of the milk in a large bowl. Whisk until smooth.
  • Heat milk, chocolate and remaining sugar in a medium saucepan over low heat, stirring until chocolate has melted. Remove from heat, gradually pour over the egg mixture, whisking constantly, until smooth. Return mixture to saucepan, increase heat to medium-low and cook, stirring constantly with a whisk, for about 5 minutes or until mixture becomes very thick and smooth.
  • Transfer to a bowl and press a piece of plastic wrap directly onto surface to prevent a skin from forming. Refrigerate for 15 minutes or until cold.
  • Add cream to chilled custard mixture and beat with electric hand beaters until combined and smooth.
  • Spoon chilled custard into a piping bag fitted with a narrow (about 5mm) nozzle. Insert the nozzle into the profiterole shell and gently pipe until profiteroles are full.
  • Drizzle with ganache, sprinkle with pecans and hazelnuts, and serve.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Market tip...

Depending on the size of the profiterole shells you use, you may fill more, or less than the 10.

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