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BEARS PREPARES: Chocolate covered Profiteroles

BEARS PREPARES: Chocolate covered Profiteroles

Published by Mr Bear on 15th Oct 2020

You know that feeling when your house smells like walking into a French Patisserie and you are ready to welcome friends and family for a cozy supper together. You feel absolutely on top of the world when finding your inner baking goddess or god. That's precisely the vibe that this dessert recipe will give you - without a doubt and it's surprisingly simple too. 

What you need:

  • 75g milk
  • 75g water
  • 50g unsalted butter
  • 100g plain flour
  • 20g caster sugar
  • 4 eggs
  • 5g salt
  • 100g melted choc

Makes 30 profiteroles

How to prepare:

  1. Put water, milk, butter and sugar in a pan until melted, add flour (sifted) and salt 
  2. Mix with a wooden spoon for a few minutes on medium heat until very thick and forming 1 mass in the pan.
  3. Remove from heat and leave to cool slightly (15 mins or so) with a tea towel over the top. 
  4. Place mix in food processor and turn on. Add 1 egg at a time until all 4 are in and the mix is smooth.
  5. Put into a piping bag and chill a little more.
  6. Pre heat oven at 220 degrees.
  7. Cut a hole on the end of the piping bag 1.5cm wide. Pipe out mix on grease baking tray. Pipe out a bun the size of a ping pong ball.
  8. Keep an eye on them in the oven.
  9. When they rise up, turn the temp down to 180 degrees.
  10. Cook for a further 12 mins.
  11. Leave to cool to room temp.
  12. Melt choccy, dip profiteroles tops and let cool again.
  13. When ready to eat. Cut profiteroles in half, put a scoop of ice cream in each bun.
  14. Eat…… we used the Bears Jersey Milk and the Milk Chocolate, Raspberry & Hazelnut Swirl Ice Creams for this recipe.
  15. "Sticky raspberry jam, crunchy hazelnuts, cream milk chocolate ice cream gently scooped into a prof. It can´t go wrong.", says Ice Cream Wizzard Phil cheekily.

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