Miranda’s Kitchen – Chocolate Profiteroles with Purple Basil Cream

Chocolate profiteroles have long been thought of as a slightly kitsch ’80s dinner party treat – but most of us will admit to loving them.

So, for chocolate week I’ve bought them BANG up to date with a modern twist and an unexpected center, without compromising on their classic appeal.

Makes 4 portions

Choux pastry

  •  200ml milk
  • 1 tsp caster sugar
  • 85g unsalted butter
  • 115g plain flour
  • 3 eggs

Basil cream

  • 600ml double cream
  • 1 bunch purple basil

 250g white chocolate

profiterols 2

 Method

Shred the basil and mix into the cream, cover and leave in the fridge overnight. Sieve in the morning discarding the leaves.

Preheat the oven to 200c (180 for a fan oven). 

Line a tray with non-stick paper or a silicone baking mat.

For the chop pastry put the milk, butter and sugar in a pan and heat until the butter has melted. Do this slowly or the milk will boil over.

Tip all of the flour into the pan and stir until there are no lumps and the mixture comes away from the sides of the pan. Cook for a further 3 minutes on a low heat stirring all of the time.

Put the mix into a mixing bowl and cool slightly.

Beat in the eggs a little at a time until a dropping consistency.

Put the mixture into a piping bag with a plain nozzle and pipe onto the prepared tray. Wet your finger with a little water and press down any spiky bits or they may burn.

Put into the oven and bake for approximately 25 minutes until golden and puffed up, then place onto a cooling rack.

Whip the basil cream and pop into another piping bag with a smaller nozzle.

Make a hole in the base of each profiterole and pipe in the cream.

Melt the white chocolate – I use a microwave 30 seconds at a time until melted or in a bowl over a pan of hot water. Then dip the profiterole into the chocolate. Place in the fridge to set.

Serve when ready!

 

 

 

 

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