FOOD

New Year's Eve Profiterole Tower

Create a chocolate spectacle that will see you into the New Year in style!

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FOOD

New Year's Eve Profiterole Tower

Create a chocolate spectacle that will see you into the New Year in style!

Ingredients

New Year's Eve Profiterole Tower

  • 125 milliliters water
  • 125 milliliters whole milk
  • 110 grams unsalted butter
  • Pinch of salt
  • 1 teaspoon caster sugar
  • 150 grams plain flour
  • 4 medium eggs
  • 2 piping bags
  • Round tip
  • Small round tip

Ganache

  • 150 grams plain chocolate, chopped
  • 150 milliliters double cream
  • Whipped double cream sweetened with icing sugar, to taste

Steps

New Year's Eve Profiterole Tower

  1. For the choux pastry, add the water, milk, butter, salt and caster sugar into a pan over medium heat. Stir until the butter has melted.
  2. Once melted bring to a boil. As soon as it reaches boiling, quickly add in the flour and stir until the mixture comes together into a ball and everything has come away from the sides. I like to sift my flour onto a piece of baking paper with a fold crease. This makes it easier to pour in quickly.
  3. Pour mixture into a bowl and leave for around 5-10 minutes to cool.
  4. Beat in the 4 eggs one at a time until the mixture is smooth. Spoon into a piping bag fitted with a round nozzle.
  5. Pipe small dollops of the mixture onto a baking tray lined with baking paper and use a wet finger to press down any dough sticking up.
  6. Place into a preheated oven at 200°C for 15-20 minutes. Once baked pierce a hole into the bottom of each profiterole and leave on a rack to cool.
  7. Add sweetened whipped double cream into a piping bag fitted with a small round tip. Pipe cream into each profiterole filling as much or as little as you like.
  8. To serve, top profiteroles with ganache and enjoy!

Ganache

  1. For the ganache, heat the cream in a pan until hot and steaming, do not boil. Pour over the chopped chocolate in a separate bowl. Stir until smooth.

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