Profiterole cake

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How to make Profiterole cake

  • Yield : 8
  • Prep Time : 1:55
  • Cook Time : 1:10
  • Total Time : 3:05

Ingredients

  • 1/3 cup chocolate hazelnut spread, warmed
  • 3/4 cup thickened cream, whipped
  • 1/4 cup dry-roasted hazelnuts, chopped

Basic choux pastry

  • 60g butter, chopped
  • 2/3 cup plain flour
  • 3 eggs, lightly beaten

Chocolate sauce

  • 100g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 1/3 cup thickened cream

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2 Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  • Step 3 Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  • Step 4 Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  • Step 5 Spoon level tablespoons of dough, 6cm apart, onto prepared trays. Brush with reserved egg.
  • Step 6 Bake 1 tray of profiteroles for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 10 to 12 minutes or until golden and puffed. Using a small knife, carefully cut a slit in the base of each profiterole. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
  • Step 7 Make chocolate sauce: Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds. Set aside for 20 minutes or until mixture has thickened.
  • Step 8 Spoon hazelenut spread into a piping bag fitted with a 1cm plain nozzle. Pipe into profiteroles to half fill. Repeat with whipped cream to fill. Assemble in a stack on a cake stand. Drizzle with chocolate sauce. Sprinkle with hazelnuts. Set aside for 20 minutes to set. Serve.

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