Profiterole Tower by @ravneeteats

1h7

8 servings

🥛

150 ml

Milk

💧

510 ml

Water

🧈

150 g

Unsalted butter

🍬

56 g

Caster sugar

🧂

1 g

Fine salt

🌾

170 g

Strong white flour

🥚

280 g

Eggs

🍬

25 g

Demerara sugar

🥛

600 ml

Double cream

🍦

5 ml

Vanilla bean paste

🧂

0.5 g

Sea salt flakes

🍫

250 g

Dark chocolate

🍯

60 g

Runny honey

  1. Preheat

    Preheat the fan oven to 200°C and line 3 baking trays with parchment paper.

  2. Pour
    • whole milk
    • water

    Pour 150 ml whole milk and 150 ml water into a large saucepan.

  3. Add
    • unsalted butter
    • caster sugar
    • fine salt

    Add 150 g unsalted butter, 1 tablespoon caster sugar, and 1 teaspoon fine salt to the saucepan.

  4. Heat
    • Milk
    • Unsalted butter

    Heat the milk mixture until the butter melts and the liquid reaches a gentle simmer.

  5. Add
    • strong white flour

    Add all 170 g strong white flour to the simmering liquid in one addition.

  6. Beat
    • Strong white flour
    • Caster sugar
    • Fine salt

    Beat the flour mixture vigorously until it forms a smooth dough that pulls away from the sides of the saucepan.

  7. Transfer

    Transfer the choux dough to a mixing bowl and let it cool for about 10 minutes.

  8. Beat
    • egg

    Beat 5 to 6 eggs in a mixing bowl.

  9. Beat
    • egg

    Gradually beat the beaten egg into the cooled dough until the pastry is smooth and falls from the spoon in a thick V-shape.

  10. Fill

    Fill a piping bag fitted with a plain round piping nozzle with the choux pastry.

  11. Pipe

    Pipe 4 cm rounds of choux pastry onto the lined baking trays, leaving space between each round.

  12. Sprinkle
    • demerara sugar

    Sprinkle 25 g demerara sugar evenly over the piped choux rounds.

  13. Bake

    Bake the choux rounds at 200°C fan for 15 minutes without opening the oven door.

  14. Reduce

    Reduce the oven temperature to 180°C fan and bake for a further 10 to 12 minutes until deep golden and crisp.

  15. Transfer

    Transfer the baked choux buns to cooling racks and cool them completely.

  16. Pour
    • double cream

    Pour 600 ml double cream into a cold mixing bowl.

  17. Add
    • caster sugar
    • vanilla bean paste
    • sea salt flakes

    Add 20 g caster sugar, 1 teaspoon vanilla bean paste, and a pinch of sea salt flakes to the cream.

  18. Whip
    • Double cream

    Whip the cream mixture to soft peaks that hold their shape but remain smooth and spoonable.

  19. Step

    Make a small hole in the base or side of each cooled choux bun.

  20. Fill
    • Double cream

    Fill a clean piping bag with the vanilla cream.

  21. Pipe
    • Double cream

    Pipe vanilla cream into every choux bun until each bun feels full and slightly heavy.

  22. Step
    • dark chocolate

    Break 250 g dark chocolate into a small saucepan.

  23. Add
    • water
    • runny honey
    • sea salt flakes

    Add 180 ml water, 60 g runny honey, and a pinch of sea salt flakes to the chocolate.

  24. Warm
    • Dark chocolate

    Warm the chocolate mixture gently while stirring until the chocolate melts and the sauce becomes glossy.

  25. Arrange

    Arrange the filled profiteroles in a tall pyramid on a serving platter.

  26. Drizzle
    • Dark chocolate

    Drizzle the warm chocolate sauce generously over the profiterole tower and serve immediately.

Profiterole Tower by @ravneeteats

1h7

8 servings

🥛

150 ml

Milk

💧

510 ml

Water

🧈

150 g

Unsalted butter

🍬

56 g

Caster sugar

🧂

1 g

Fine salt

🌾

170 g

Strong white flour

🥚

280 g

Eggs

🍬

25 g

Demerara sugar

🥛

600 ml

Double cream

🍦

5 ml

Vanilla bean paste

🧂

0.5 g

Sea salt flakes

🍫

250 g

Dark chocolate

🍯

60 g

Runny honey

Preparation Steps

  1. Step 1/26

    Preheat the fan oven to 200°C and line 3 baking trays with parchment paper.

    🍳baking tray
    📜parchment paper

  2. Step 2/26

    Pour 150 ml whole milk and 150 ml water into a large saucepan.

    🥛whole milk
    💧water
    🍲large saucepan
    🥛measuring jug

  3. Step 3/26

    Add 150 g unsalted butter, 1 tablespoon caster sugar, and 1 teaspoon fine salt to the saucepan.

    🧈unsalted butter
    🍬caster sugar
    🧂fine salt
    🍲large saucepan
    ⚖️weighing scale

  4. Step 4/26

    Heat the milk mixture until the butter melts and the liquid reaches a gentle simmer.

    🍲large saucepan
    🥄wooden spoon

  5. Step 5/26

    Add all 170 g strong white flour to the simmering liquid in one addition.

    🌾strong white flour
    🍲large saucepan
    ⚖️weighing scale

  6. Step 6/26

    Beat the flour mixture vigorously until it forms a smooth dough that pulls away from the sides of the saucepan.

    🍲large saucepan
    🥄wooden spoon

  7. Step 7/26

    Transfer the choux dough to a mixing bowl and let it cool for about 10 minutes.

    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/26

    Beat 5 to 6 eggs in a mixing bowl.

    🥚egg
    🥣mixing bowl
    🥄whisk

  9. 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.

    🥚egg
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/26

    Fill a piping bag fitted with a plain round piping nozzle with the choux pastry.

    🫙piping bag
    ✨plain round piping nozzle
    🥄rubber spatula

  11. Step 11/26

    Pipe 4 cm rounds of choux pastry onto the lined baking trays, leaving space between each round.

    🫙piping bag
    ✨plain round piping nozzle
    🍳baking tray

  12. Step 12/26

    Sprinkle 25 g demerara sugar evenly over the piped choux rounds.

    🍬demerara sugar
    🍳baking tray
    ⚖️weighing scale

  13. Step 13/26

    Bake the choux rounds at 200°C fan for 15 minutes without opening the oven door.

    🍳baking tray

  14. 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.

    🍳baking tray

  15. Step 15/26

    Transfer the baked choux buns to cooling racks and cool them completely.

    ✨cooling rack
    🍳baking tray

  16. Step 16/26

    Pour 600 ml double cream into a cold mixing bowl.

    🥛double cream
    🥣mixing bowl
    🥛measuring jug

  17. Step 17/26

    Add 20 g caster sugar, 1 teaspoon vanilla bean paste, and a pinch of sea salt flakes to the cream.

    🍬caster sugar
    🍦vanilla bean paste
    🧂sea salt flakes
    🥣mixing bowl
    ⚖️weighing scale

  18. Step 18/26

    Whip the cream mixture to soft peaks that hold their shape but remain smooth and spoonable.

    🥣mixing bowl

  19. Step 19/26

    Make a small hole in the base or side of each cooled choux bun.

    🔪sharp knife

  20. Step 20/26

    Fill a clean piping bag with the vanilla cream.

    🫙piping bag
    🥄rubber spatula

  21. Step 21/26

    Pipe vanilla cream into every choux bun until each bun feels full and slightly heavy.

    🫙piping bag

  22. Step 22/26

    Break 250 g dark chocolate into a small saucepan.

    🍫dark chocolate
    🍲small saucepan
    🔪sharp knife
    ⚖️weighing scale

  23. Step 23/26

    Add 180 ml water, 60 g runny honey, and a pinch of sea salt flakes to the chocolate.

    💧water
    🍯runny honey
    🧂sea salt flakes
    🍲small saucepan
    🥛measuring jug
    ⚖️weighing scale

  24. Step 24/26

    Warm the chocolate mixture gently while stirring until the chocolate melts and the sauce becomes glossy.

    🍲small saucepan
    🥄whisk

  25. Step 25/26

    Arrange the filled profiteroles in a tall pyramid on a serving platter.

    🍽️serving platter

  26. Step 26/26

    Drizzle the warm chocolate sauce generously over the profiterole tower and serve immediately.

    🍽️serving platter
    🍲small saucepan

Composition

Ingredients

Types

Beverage, Dairy, Fat, Sweetener, Seasoning, Grains, Baking, Eggs, Flavoring, Chocolate, Confectionery

Ingredients

Milk, Water, Unsalted butter, Caster sugar, Fine salt, Strong white flour, Eggs, Demerara sugar, Double cream, Vanilla bean paste, Sea salt flakes, Dark chocolate, Runny honey

Notes

Water (for the choux pastry, for the chocolate sauce), Caster sugar (for the choux pastry, for the cream filling), Eggs (beaten, 5-6 eggs), Sea salt flakes (for the cream filling, for the chocolate sauce), Dark chocolate (70% cocoa)

Allergens

Milk, Gluten, Wheat, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

570 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 52g, Sugars: 37g, Fat: 38g, Saturated fat: 23g, Fiber: 4g, Salt: 0.6g

Nutritional Information

Minerals

Calcium: 140mg, Iron: 3.2mg, Potassium: 250mg, Sodium: 220mg

Vitamins

Vitamin A: 390µg, Vitamin D: 1.6µg, Vitamin B12: 0.6µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

40 minutes

Cooking

27 minutes

Overall

1 hour 7 minutes

Difficulty

Level

Hard (3/4)

Steps

26 steps

Equipments

Utensils

large saucepan, wooden spoon, mixing bowl, measuring jug, weighing scale, sieve, rubber spatula, piping bag, plain round piping nozzle, baking tray, parchment paper, small saucepan, whisk, cooling rack, sharp knife, serving platter

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Christmas, Birthday, New Year, Celebration, Afternoon tea, Holiday dessert

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

French, British

Geographic

France, Europe

Various

Aspect

Texture

Crisp, Light, Airy, Creamy, Silky, Soft, Gooey

Flavors

Chocolatey, Sweet, Creamy, Vanilla, Buttery, Caramel-like, Lightly salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered in a cool, dry place,Do not leave cream-filled profiteroles out longer than 2 hours,Add chocolate sauce immediately before serving for best crispness), fridge : 2 days (Store filled profiteroles in an airtight container,Keep at or below 4°C,Store chocolate sauce separately and rewarm gently before serving,Choux pastry will soften during storage), freezer : 1 month (Freeze unfilled baked choux buns in an airtight container,Do not freeze whipped-cream-filled buns,Refresh thawed empty buns in a 180°C oven for 5 minutes before filling)