Pistachio Profiteroles

Pistachio Profiteroles

Makes 20Ingredients

For the profiteroles

  • 80g unsalted butter
  • 30g unrefined caster sugar
  • 150g plain 00 flour
  • 250ml water
  • 4 free-range eggs, lightly beaten
  • 1 vanilla pod
  • A pinch of fine sea salt

For the cream

  • 6 teaspoons pistachio paste
  • 450ml double cream or coconut cream
  • 3 tablespoons unrefined icing sugar
  • 1½ teaspoons vanilla extract

For the chocolate sauce

  • 200ml double cream
  • 60g unrefined caster sugar
  • 110g dark chocolate (at least 70% cocoa solids), roughly chopped
  • 1 teaspoon soft unsalted butter
  • Icing sugar, for dusting

Preparation

  1. First, make the profiteroles. Heat the butter, sugar and flour in a saucepan over a medium heat. Stir until the butter is melted and the sugar dissolved and you have a paste – this will take about two minutes.
  2. Add 250ml water, a little at a time, stirring with a wooden spoon, and cook for four to five minutes. Once all the water has been incorporated, pour the batter into the bowl of a stand mixer and beat on a high speed.
  3. Slowly add the beaten eggs to the mixer bowl, beating until well combined.
  4. Split the vanilla pod in half lengthways, scrape out the seeds with the back of a knife and add them to the mixer bowl along with the salt.
  5. Pour the batter into a large bowl and leave to cool completely. Cover with cling film and chill in the fridge for 30 minutes.
  6. Preheat the oven to 190 degrees Celsius, and line two baking trays with baking parchment. Put the batter in a piping bag and pipe 20 small balls on the lined trays. Bake for about 20 minutes, until the profiteroles are golden and puffed.
  7. Remove and allow to cool enough to handle. Then use a skewer or cocktail stick to pierce a 1cm-wide hole in the base of each profiterole. Then leave to cool completely on a cooling rack.
  8. Once the profiteroles are cooled, make the cream. Place all the ingredients in the bowl of a stand mixer, or use an electric handheld mixer, and whisk until you have a thick cream. Put the cream in a piping bag and pipe it into the holes in the profiteroles.
  9. Next, make the chocolate sauce. Heat the cream and sugar in a sauce- pan over a medium heat for 3 minutes, until the sugar has dissolved. Add the chocolate and butter, and stir until melted.
  10. Dust the profiteroles with icing sugar and drizzle with the hot sauce.