Profiterole Tower by @ravneeteats
8 servings
🥛
150 ml
Milk
💧
330 ml
Water
🧈
150 g
Unsalted Butter
🍬
36 g
Caster Sugar
🧂
1 g
Fine Salt
🌾
170 g
Strong White Flour
🥚
280 g
Eggs
🟤
25 g
Demerara Sugar
🥛
600 ml
Double Cream
🍚
20 g
Caster Sugar
🌿
5 ml
Vanilla Bean Paste
🧂
0.5 g
Sea Salt Flakes
🍫
250 g
Dark Chocolate
💧
180 ml
Water
🍯
60 g
Runny Honey
🧂
Sea Salt Flakes
Preparation Steps
Step 1/26
Preheat the fan oven to 200°C and line 3 baking trays with parchment paper.
Step 2/26
Pour 150 ml whole milk and 150 ml water into a large saucepan.
Step 3/26
Add 150 g unsalted butter, 1 tablespoon caster sugar, and 1 teaspoon fine salt to the saucepan.
Step 4/26
Heat the milk mixture until the butter melts and the liquid reaches a gentle simmer.
Step 5/26
Add all 170 g strong white flour to the simmering liquid in one addition.
Step 6/26
Beat the flour mixture vigorously until it forms a smooth dough that pulls away from the sides of the saucepan.
Step 7/26
Transfer the choux dough to a mixing bowl and let it cool for about 10 minutes.
Step 8/26
Beat 5 to 6 eggs in a mixing bowl.
Step 9/26
Gradually beat the beaten egg into the cooled dough until the pastry is smooth and falls from the spoon in a thick V-shape.
Step 10/26
Fill a piping bag fitted with a plain round piping nozzle with the choux pastry.
Step 11/26
Pipe 4 cm rounds of choux pastry onto the lined baking trays, leaving space between each round.
Step 12/26
Sprinkle 25 g demerara sugar evenly over the piped choux rounds.
Step 13/26
Bake the choux rounds at 200°C fan for 15 minutes without opening the oven door.
Step 14/26
Reduce the oven temperature to 180°C fan and bake for a further 10 to 12 minutes until deep golden and crisp.
Step 15/26
Transfer the baked choux buns to cooling racks and cool them completely.
Step 16/26
Pour 600 ml double cream into a cold mixing bowl.
Step 17/26
Add 20 g caster sugar, 1 teaspoon vanilla bean paste, and a pinch of sea salt flakes to the cream.
Step 18/26
Whip the cream mixture to soft peaks that hold their shape but remain smooth and spoonable.
Step 19/26
Make a small hole in the base or side of each cooled choux bun.
Step 20/26
Fill a clean piping bag with the vanilla cream.
Step 21/26
Pipe vanilla cream into every choux bun until each bun feels full and slightly heavy.
Step 22/26
Break 250 g dark chocolate into a small saucepan.
Step 23/26
Add 180 ml water, 60 g runny honey, and a pinch of sea salt flakes to the chocolate.
Step 24/26
Warm the chocolate mixture gently while stirring until the chocolate melts and the sauce becomes glossy.
Step 25/26
Arrange the filled profiteroles in a tall pyramid on a serving platter.
Step 26/26
Drizzle the warm chocolate sauce generously over the profiterole tower and serve immediately.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
570 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
40 minutes
Cooking
27 minutes
Overall
1 hour 7 minutes
Difficulty
Level
Hard (3/4)
Steps
26 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@ravneeteats
Origin
Cuisine
French, British
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos