Double Chocolate Profiterole Tower
Serves 10
Preparation time 30 min, plus cooling
Baking time 25-30 mins
Equipment:
Tala Performance 16cm Saucepan
Tala Open Tip Nozzle with Icing Bag
Ingredients:
Choux pastry
100g unsalted butter, diced
300ml water
130g plain flour, sifted
3 large eggs, beaten
Pinch of salt
Few drops vanilla extract
Filling:
500g mascarpone cheese
400g chocolate spread
100ml double cream
Chocolate Sauce
150g dark chocolate
100ml double cream
2 tbsp caster sugar
4-5 tbsp water
METHOD:
Pour the water into a medium saucepan, add the butter and salt and heat until the butter has melted.
Bring to the boil, then remove from the heat and stir in the flour.
Put the pan back on the heat and cook briefly, stirring the mixture with a wooden spoon until it makes a smooth ball.
Leave to cool down for at least 15 mins.
Add the vanilla and the eggs, a bit at a time, and stir until well combined.
Transfer the mixture to a large piping bag fitted with a large round nozzle.
Line 2 baking trays with greaseproof baking paper.
Pipe 15 balls on each baking tray, leaving some space between them.
Bake in a preheated oven to 200°C/180°C fan/gas 6 for about 20 mins until well risen and golden.
Cover with some baking paper if starting to over-brown.
Turn the oven down to 150°C/130°C fan/gas 2 and cook for another 10 mins, leaving the oven door slightly opened.
Remove from the oven and cool down.
Make the filling. Add all the ingredients into a large mixing bowl and combine everything together.
Fill each profiterole with the chocolate filling and pile them up on a large serving dish.
Make the sauce by heating the chocolate, cream, sugar and water in a saucepan and stirring until smooth.
Drizzle the sauce over the profiteroles and transfer to the fridge for a few hours.
Dust with icing sugar just before serving.
Enjoy!