Monday, January 16, 2012

Triple Chocolate Profiteroles

Tripe Chocolate Profiteroles

For the death by piping bag, I mean chocolate, Sweet Adventure Blog Hop, I knew I needed to go a bit more out there than my regular chocolate desserts. I decided to do a twist on an old favourite, the profiterole. I had a bad experience the last time I tried to make profiteroles so I needed to prove to myself I hadn't lost my choux pastry touch that had been one of my signature desserts since I was a child. I also didn't want to go too overboard and fixate on the "death" part rather than the "chocolate" so I couldn't make it too rich for us to be able to eat! I decided to add cocoa to the profiterole mixture and then feature a liqueur that my hubbie loves to put into creamy after dinner cocktails, Sabra. Sabra is an Israeli Chocolate
Orange Liqueur, that way I could make the cream more subtley chocolatey (and give it a zing of alcohol).

So here it is, the chocolatiest profiteroles I've ever made - Death by...

...Triple Chocolate Profiteroles!

Sabra, Chocolate Orange Liqueur
200ml water
85g butter
4tsp caster sugar
100g flour
15g cocoa powder
3 eggs

Sabra Cream
200ml cream
2 tbsp Sabra

Chocolate Sauce
250g dark chocolate
200ml cream
2 tbsp Sabra

Makes about 30 profiteroles

  • Preheat the oven to 200. 
  • For the choux pastry, heat water, butter and sugar in a saucepan until the butter melts;
  • Meanwhile measure out the flour and cocoa and place it in an easy to access bowl;
  • When butter has melted, turn the heat up and drop the flour mixture in all at once;
  • Remove from heat;
  • Stirring rapidly, combine the flour mixture and water mix together till the mixture comes away from the side of the saucepan;
  • Cool slightly;
  • Whilst the mix is cooling, beat the 3 eggs;
  • Gradually add in the egg mixture to your choux pastry mix, combining the egg in full before you add more, until the mixture is smooth and glossy;
  • Grease a baking tray;
  • Fill the piping bag with the mixture and pipe small, 1.5cm diameter rounds onto the baking tray;
  • Place the baking tray in the oven and cook for about 25mins until the profiteroles are crispy on the outside, and cooked through; 
  • Cool before you use the profiteroles.
  • For the Sabra cream, whip the cream until stiff peaks form;
  • Add in the sabra 1 tbs at a time, whisking in each tablespoon;
  • Fill a piping bag with the cream.
  • For the chocolate sauce, add the chocolate and cream into a double boiler and heat gently until the chocolate melts;
  • Just before you drizzle the sauce over the profiteroles, add in the Sabra and stir well.
Serving Suggestion
  • To assemble, cut a small hole in each profiterole;
  • Insert the piping bag nozzle into each profiterole and fill with the Sabra cream;
  • Place 3 profiteroles in a bowl (I used Martini glasses);
  • Drizzle a spoonful of chocolate over the profiteroles and serve the rest on the side.
  • Eat and enjoy!

A few notes -  I can't often be bothered with piping bags, but I've just discovered the Multix disposable piping bags - they're really easy to clean cos you don't need to! 

If you don't want to buy a whole bottle of Sabra, you could substitute with any liqueur in your cabinet (it just might not be triple chocolate if not a chocolate liqueur!)


Bizzy Lizzy's Good Things said...

Lordy, pass me a spoon... yummmmmmmmm!

Nic said...

It worked, hooray! I'm not usually a fan of profiteroles but I'd give these a go for sure!

Jennifer (Delicieux) said...

I'm with Lizzy, pass me a spoon! I love profiteroles!!! I think I need to find myself some Sabra too...chocolate orange liqueur is my idea of heaven!!!

Kyrstie @ A Fresh Legacy said...

Oh wow these look so beautiful. I love that you added the Sabra it sounds naughty but nice! I am getting hungry...

tania@mykitchenstories said...

Nice work....... are you trying to kill someone. They look very nice!

Julie said...

I was sick of washing all my piping bags so yes I use those multpix ones as well! Your dessert looks pure evil three chocolate!

JJ @ 84thand3rd said...

The first paragraph made me say yum three times before I even got to the recipe! That liqueur sounds divine, and the profiteroles look delicious - Death by Chocolate indeed!

Monica said...

Lovely! I am curious about Sabra now. Sounds very nice :)

Tenille @ My Family Table said...

I haven't been game enough to try choux pastry yet; must dig out my piping bag!

girl meets sugar said...

Looks delish! Will have to try this out some time :)

FeistyCelt said...

I have a box of frozen ones in the freezer. I think I will try my hand at yours! The Sabra is a wonderful touch! Thanks!

Katie said...

Michelle these look great! Im glad you were able to pull them off :) Im intrigued by this liqueur, where could I get some?

Unknown said...

Thanks for the comments. You can get Sabra from Dan Murphys - it's yum!

lau@corridorkitchen said...

You did it! That is certainly death by chocolate...

Christina @ The Hungry Australian said...

Yum, yum, yum!!
Love cream puffs (as I call them!) and love chocolate sauce. Beautiful job, Michelle.
So glad you joined this blog hop!

Claire @ Claire K Creations said...

Oh my goodness. Definitely chocolate heaven! If the way you go is death by chocolate you go to chocolate heaven right?

lindamaree@mygardenfeast said...

I absolutely love Profiteroles and yours look amazing!

liz said...

These look Amazing. They need a capital A.
Will definitely have to give them a go

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