Chocolate choux bun tower
Serves 10 (30 profiteroles)
170 ml water
75 g butter
100 g plain flour
3 medium eggs
800 ml single cream (whipped)
400g dark chocolate
- Preheat your oven to 200C/180C fan. Line 2 baking trays with parchment paper.
- Gently heat the water and butter until butter is melted.
- Sieve the flour and salt into a bowl.
- Once the butter is melted, turn up the heat and bring to a boil. Add the flour and salt.
- Stir vigorously with a wooden spoon until you have a smooth dough that comes away from the sides of the pan.
- Set aside to cool slightly for 10 minutes.
- Place this dough in a bowl, whisk one of your eggs in a small bowl and set aside. Add the remaining two eggs, one at a time to the warm dough and mix until fully incorporated. Add a little of the remaining beaten egg, a little at a time until the dough is shiny and at a consistency that will hold its shape when piped. ( you may not need all of the last egg)
- Place this mix into a piping bag fitted with a small round nozzle and pipe 15 profiteroles on each tray. Allow room to spread during cooking
- Pop into the preheated oven and bake for 20-25 minutes or until golden brown.
- Remove from the oven and allow to cool on the tray.
- When cooling, whip the cream and keep chilled.
- Place the chocolate into a bowl and slowly melt the microwave.
- To assemble, place the cream into a piping bag fitted with a piping nozzle and make a small hole in the base of the cold profiteroles and fill with cream.
- To assemble, dip the profiteroles in chocolate.
- Spoon some chocolate onto your serving dish and arrange the base layer of choux buns.
- Pop into the fridge to firm up and continue with the next later.
- Continue to do this until you have a profiterole tower.
- It’s important to let the chocolate set before adding the next layer of buns as it can collapse.
- Before you serve, add on some berries and trust me, all the hard work will be worth it when you place the chocolate choux tower in the middle of the table.