Divine Fair Trade Chocolate Recipe for Profiteroles

This may not be the simplest recipe, but Linda Collister, the cocoa connoisseur behind Fair Trade Ghana-sourced Divine Chocolate, devised these versatile little choux pastry buns to melt in our mouths. She's given this classic three different fillings to choose from: a simple whipped cream, a rich chocolate and coffee French pastry cream or a dark chocolate ice cream. Then, just before serving, simply pour over either the dark chocolate or white chocolate warm sauce. Your effort will be repaid tenfold!

For this and a plethora of other Fair Trade delights you can conjure in your own kitchen, get your sticky hands on a copy of the Divine Heavenly Chocolate Recipes with a Heart.

Chocolate profiteroles

Makes 32 - serves 8


For the choux pastry:
¾ cup water
A pinch of salt
5 tbsp unsalted butter
2/3 cup all-purpose flour
3 extra-large free-range eggs

For the filling #1: Crème Chantilly:
1 cup whipping or heavy cream, well-chilled
1 tbsp sugar
½ tsp vanilla essence

For the filling #2: Mocha Pastry Cream:
3 extra-large free-range egg yolks
¼ cup sugar
2 tablespoons all-purpose flour
1 ½ tbsp cornstarch
1 tbsp Fair Trade instant coffee powder or granules
1 tbsp Divine cocoa powder
1 ¼ cups whole milk
½ cup whipping cream
1 tbsp confectioner’s sugar

For the filling #3: Ice Cream:
1 pt dark chocolate or vanilla ice-cream
For the sauce #1: dark chocolate:
1 x 3.5 oz bar Divine dark chocolate
2 tbsp unsalted butter
2 tbsp confectioner’s sugar
½ cup water
For the sauce #2; white chocolate:
1 x 3.5 oz bar Divine white chocolate
½ cup whipping cream

Several baking trays, greased and dampened

To make the choux pastry buns
– Put the water, salt and butter in a medium-sized pan. Heat gently until the butter melts. Bring to the boil then immediately remove the pan from the heat and tip in all the flour. Beat vigorously with a wooden spoon – don’t worry that the mixture will look like a complete mess at this point, but soon it will come together to make a smooth heavy ball of dough. Return the pan to a low heat and beat for about 30 seconds to dry out the dough slightly. Turn the dough into the bowl of a food mixer and leave to cool until tepid.

Meanwhile heat the oven to 190C, 375F, Gas 5.

Beat the eggs just to combine then using the whisk attachment gradually beat into the dough, beating well after each addition and saving the last tablespoon of egg for glazing.
Put small balls of dough slightly apart on the prepared trays; you can either use a teaspoon or a pastry bag fitted with a 1.5cm/1/2 in plain tube, aiming to make them about 2.5cm/ 1in across and 1.5cm/ 1/2in high. Lightly brush the tops with the egg glaze then bake in the heated oven for 15 to 20 minutes until crisp and golden. Remove the trays from the oven and make a small hole in one side of each bun with a cocktail stick or skewer to let out the steam. Return the trays to the oven and bake for another 3 to 5 minutes until really crisp then transfer the buns to wire rack and leave to cool completely.

To make filling 1 – chill the bowl of a food mixer and whisk, if possible. Whisk the
Cream until soft peaks form. Add the sugar and vanilla and whisk briefly until just stiff. Use immediately or cover and chill for up to an hour.

To make filling 2 - beat the egg yolks with the sugar, flour, cornflour/ cornstarch, coffee and cocoa in a heatproof bowl. Heat the milk in a medium-sized pan then pour onto the yolk mixture and stir well to combine. Tip the mixture back into the pan and cook stirring or whisking constantly until the mixture boils then beat or whisk vigorously until the mixture is thick and smooth. Turn into a bowl, press a damp piece of greaseproof paper on to the surface to prevent a skin forming and leave to cool completely.
Whip the cream until soft peaks form. Add the sugar and whisk again just until stiff then stir into the cold pastry cream. Use immediately or cover and chill until needed
- up to 12 hours.

If you are using filling 3 – remove the ice-cream from the freezer and leave to soften just enough to form small balls using a teaspoon or melon-ball cutter. Set the balls - 32 – on a baking tray lined with greaseproof or wax paper and return to the freezer until ready to serve.
To make the dark chocolate sauce – break up the chocolate and put into a small heavy pan with the butter, sugar and water. Heat gently until melted then beat well with a whisk until smooth. Keep warm until ready to serve.

To make the white chocolate sauce – break up the chocolate and put into a heatproof bowl. Melt very gently (see page xx) then remove the bowl from the heat. Heat the cream until steaming hot but not boiling then whisk onto the chocolate in a thin steady stream to make a smooth sauce. Keep warm until ready to serve.

To assemble the profiteroles – slit the choux buns open horizontally and fill with a spoonful of filling. Pile the buns in a dish and pour over a little sauce and serve immediately with the rest of the warm sauce in a jug.

Recipe credit: Divine Chocolate Heavenly Chocolate Recipes with a Heart, by Linda Collister published by Absolute Press

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