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Clover Bliss Profiteroles

Clover Bliss Profiteroles

Clover Bliss Profiteroles
Recipe by: Tumi Mogoai
Makes: 48
Recipe time: 1h 10min
100g or 7 tbsp unsalted butter
1 cup water
1 cup flour
4 large eggs or 55-60g, at room temp
1 cup Clover Bliss chocolate medium cream dairy dessert 
Pinch of salt
Dairymaid Country Fresh vanilla flavoured ice cream
Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.

While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan. About 1 minute.

Remove from heat and let mixture cool for 10 minutes. Preheat oven to 220°. Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding). Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste and not runny.

Transfer to piping bag: Place dough into a piping bag fitted with a medium round tip. Pipe 2 tsp worth of choux pastry onto tray about 2cm apart. You should have about 12-16 portions defending on tray size. Do the same with the remaining batch. Wet your finger with water and pat down any peaks to form domes (for nice round balls). Bake for 15min.

Remove from oven, reduce heat to 180°C. They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes. Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy. Transfer to rack, cool fully before cutting and filling with ice cream.

Drizzle with Clover Bliss chocolate dessert and serve!

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