Chocolate Profiterole Tart

Chocolate Profiterole Tart

Method
Serves 10
SHORT CRUST

Combine room temperature butter with salt and icing sugar in a mixer with a paddle.

Add the almond meal and then sift in flour with the baking powder. Stir in the egg yolks last. Reserve in the fridge for 1 hour minimum before rolling the tart. Once rolled, place into tart tin and bake at 165°C for around 20 minutes.

Chocolate Cream

Bring ingredients except for the chocolate to boil. Once boiled, pour over the chocolate and blitz all with a stick blender. Reserve in the fridge.

CHOUX PASTRY – PROFITEROLES

Combine water, milk, salt and butter in a saucepan and bring to a light boil. Add the sifted our and combine for around 2 minutes. Transfer in a mixer with a paddle and mix for 5 minutes. Add the eggs one by one until you have a dough.

Pipe the choux in a small ball shape over a lined tray and sprinkle a little bit of sifted icing sugar before baking.

Bake at 165°C for around 30 minutes. Once cooked, set aside at room temperature.

VANILLA CREAM – PROFITEROLES

Slightly warm the cream with half of the sugar and the scraped vanilla bean, then add the pectin. Mix well with the rest of the sugar. Add the milk and the yolks and bring to the boil. Strain and blend.

Reserve in the fridge. When cooled, whip the cream and fold into the vanilla cream. Reserve.

TOASTED ALMONDS

Dissolve the sugar in the water at 116°C. Add the sliced almonds and cook together until the sugar is caramelised slightly. Add a little bit of butter and stir, then transfer to a bowl. Reserve.

TO ASSEMBLE

Fill the cooked tart shell with the chocolate cream and flatten the top to be even.

Using a piping bag, fill the profiteroles with the vanilla cream. Dip the choux into the melted chocolate and then into the toasted almonds. Place the choux nicely on top of the tart until it is covered.

TO SERVE

Drizzle some fine dark chocolate sauce on top for the decoration. Reserve in the fridge until serving.


Chef’s Tip: Drizzle some melted dark chocolate all around the tart on top of the choux pastry to re-create the famous profiterole dessert. You can replace vanilla cream with vanilla ice cream inside the profiteroles. 


 

 

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