Chocolate profiteroles with Chantilly cream
A delicious low potassium dessert for a special occasion. We recommend 3 profiteroles per serving.
Chef
Ingredients
Profiteroles
150ml cold water
50g unsalted butter
75g plain flour
2 medium eggs
Chantilly cream
1 teaspoon vanilla extract
300ml double cream
1 tablespoon caster sugar
Chocolate sauce
100g dark chocolate
Method
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Step 1
Pre-heat the oven to 170°C and lightly grease a non-stick baking tray. Sift the flour into a mixing bowl. Bring the water and diced butter to the boil in a large saucepan until the butter has melted.
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Step 2
Tip in the flour in a steady stream, whisking all the time until the mixture clings to the whisk. Swap the whisk for a wooden spoon and beat well for 2-3 minutes until it comes away from the side of the pan easily and drops easily off the spoon.
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Step 3
Take it off the stove. Beat in the eggs one at a time. To do this, use either a wooden spoon or electric whisk. You are aiming for a mixture that is smooth and glossy.
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Step 4
Using a dessert spoon or piping bag with 1cm nozzle, place 18 equal sized balls of pastry on the baking tray lined with greaseproof paper. Bake for 18-20 minutes until golden and puffed. Once cooked, remove from the oven and leave to cool.
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Step 5
The make the Chantilly cream, add the cream, vanilla extract and sugar to a large bowl. Whisk them to form soft peaks using an electric whisk or hand whisk. Create a slit in each profiterole with the nozzle, then pipe the cream filling into each profiterole.
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Step 6
For the sauce, break up the chocolate and add to a heatproof bowl, over a pan of simmering water (without letting the bowl touch the water) and stir until melted. Serve the profiteroles and drizzle over the melted chocolate.
Food facts
The carbohydrate in this dish is mainly provided by the flour and plain chocolate. The total value of carbohydrate per portion has been provided for those who have trained in insulin adjustment.
A portion of this dessert is low in potassium, so makes a perfect special occasion pudding for anyone on a potassium restricted diet.
The phosphate in this dessert comes from the eggs, cream and chocolate. If you have been prescribed a phosphate binder, ensure you take them with this dish.
The protein content in this pudding is low. If you are following a low protein diet, then this dessert is the perfect treat.
Use a gluten-free flour.
This is a high fat indulgent dessert that should be saved for special occasions. If you would like to reduce the amount of fat and sugar you can reduce both the amount of cream and chocolate. For example, use half the amount stated in the ingredients. Alternatively fill with a low fat yogurt or crème fraiche.
Store in the fridge in an airtight container, consume within 3 days.
It is helpful to have all your ingredients measured and ready before you start. If you have a food mixer with a paddle attachment this would work well for step 3.
If you haven’t got a piping bag you can use plastic sandwich bag. Fill the bag with the Chantilly cream and cut the corner off.
Before putting in the oven, you can wet your finger and tap the peaks down for a smoother choux dough ball.