Forum Homini’s Chocolate And Almond Profiteroles

Instructions

1. Profiteroles: Sift the flour with a pinch of salt and set aside. Heat the butter and water gently to melt the butter then bring to a rolling boil.  Remove from the heat and immediately add all the flour.
2. Mix until a smooth dough, place back on medium heat for ± 1 minute.  Take off heat and leave to cool.
3. Do not over mix or the pastry will begin to oil. Break up the eggs and beat in a little at a time until smooth and shiny and of a piping consistency.
4. Pipe into desired shapes and bake at a rising temperature of 180⁰c for 5 min then 200⁰c for about 4min. switch off oven. When firm take from the oven and make a small hole in the side to allow the steam to escape – Return to a cooling oven to dry out.
5. Vanilla Pastry Cream Filling:  Beat egg yolk with little of your milk and put aside.
6. Assembly: Fill the Profiteroles through the hole with the vanilla pastry cream that in the piping bag, or it could be sliced in halves to be sandwiched use a spoon for the pastry cream.
7. Dip the top half of the profiterole in the melted dark chocolate.
8. Sprinkle the toasted almonds over profiteroles.
9. Mix sugar, corn starch and salt in a saucepan, heat slowly and gradually add your egg yolk mixture until it form a smooth paste while stirring until it thickens up.
10. Remove from heat and cool down stirring occasionally and gently for a few minutes to hasten cooling.  Press piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming. Refrigerate until thoroughly chilled. Scoop cream into piping bag.
11. Extras: Toast almonds in the oven or even in a pan over stove top till golden.