Chocolate Profiteroles Christmas Pudding
We have teamed up with Sanj Cooks who has created a unique spin on the traditional Christmas pudding with these delicious Chocolate Profiteroles Christmas Pudding.
What you'll need
- 100g unsalted butter
- 250ml water
- 150g plain or all-purpose flour
- 4 large eggs
- Pinch of salt
Brandy Creme Patissiere:
- 300ml whole milk
- 1 vanilla pod, halved and seeds scraped out
- 80g caster sugar
- 6 medium egg yolks
- 20g plain flour
- 20g cornflour
- 2 tbsp brandy
- 150g unsalted butter at room temperature
- 2 x 90g Smooth Operator milk chocolate bar
- 1 x 90g Great White chocolate bar
- 80 ml double cream
- Green ready to roll icing
- Handful of fresh raspberries
- Place the butter in a pan over medium heat. When melted, add the water and bring to a rapid simmer.
- While the liquid is simmering, add the flour and pinch of salt and stir vigorously with a wooden spoon until the dough forms a ball, approximately 1 minute.
- Remove the dough from the heat and allow to cool for 15 minutes.
- Preheat the oven to 200 degrees Celsius.
- Lightly grease 2 large baking trays with butter and then line with baking paper.
- Add 1 egg in to the pastry dough and beat until combined. Repeat this process with the remaining 3 eggs, 1 at a time ensuring each egg is combined well.
- Transfer the dough in to a piping bag with a 12 – 15mm round tip
- Pipe blobs of the pastry dough approximately 2 tbsp fitting around 12 – 14 blobs on each tray. Wet your ginger and pat down any peaks to form a dome and avoid the peak from burning.
- Bake for approximately 15 minutes or until golden brown
To make the brandy crème patisserie:
- In a medium pan, warm the milk with vanilla seeds and pod and half of the sugar over a gentle heat until it begins to steam – do not simmer or boil.
- In a medium bowl, whisk the egg yolks with the rest of the sugar using a whisk. When the mixture is pale and the sugar has dissolved, whisk in the flour and cornflour.
- Pour in half of the warm milk into the egg mixture and whisk until combined, and then pour this mixture back in to the remaining milk in the pan.
- Whisk the mixture for approximately 5 minutes until the mixture has thickened into a thick custard.
- Remove the vanilla pod and then pour the mixture in a medium bowl and cling film to avoid a skin. Allow the custard to cool at room temperature until cold.
- Add the custard into a food processor and pour in the brandy and pulse until combined.
- Place the cream and milk chocolate in a heatproof bowl. Microwave 3 x 30 seconds, stirring in between, until incorporated. Cool from warm.
- Place the white chocolate in a heatproof bowl. Microwave 2 x 20 seconds stirring in between, until incorporated. Cool from warm.
- Using a knife or a stencil, cut out shapes of holly leaves from the green icing
- Prick a small hole in each of the cooled choux buns.
- Scrape the custard into a thin nozzle piping bag and pipe a small amount of custard in to each one.
- Dip half of the choux bun into the milk chocolate and set on a tray. Carefully drizzle a small amount of melted white chocolate on top.
- Layer the holly leaf on top and add a raspberry to replicate a Christmas pudding!