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Chocolate cream cheese puffs


Chocolate cream cheese puffs

Ingredients 13
Servings 75-80
Time 15 MIN

Ingredients

  • PROFITEROLES
  • 250
    ml
    water
  • 115
    g
    butter at room temperature
  • 250
    ml
    cake flour, sifted
  • 4
    eggs, at room temperature
  • FILLING
  • 200
    g
    butter, softened
  • 230
    g
    cream cheese
  • 373
    ml
    icing sugar
  • 2,5
    ml
    vanilla essence
  • 2
    zest of lemons
  • 2
    zest of limes
  • 80
    g
    dark chocolate, melted
 

Method

12-15 MIN
 

Preheat the oven to 180°C and line a large baking sheet with baking paper.

 1 Put the water and butter in a saucepan over medium heat and stir for 3-4 minutes or until the butter melts and the mixture just comes to the boil.

2 Add the flour and, using a wooden spoon, beat until well combined. Cook over low heat for 1-2 minutes while stirring until the mixture forms a ball and begins to come away from the sides. Set aside for 5 minutes to cool slightly. Add the eggs one at a time, beating with the wooden spoon until well combined.

 3 Put teaspoonful’s of the mixture onto the baking sheet about 3cm apart, or use a piping bag fitted with a 1cm plain nozzle to pipe it onto the tray.

 4 Bake for 12-15 minutes or until puffed and golden brown. Remove from the oven and use a cocktail stick to pierce the base of each profiterole to release the steam. Transfer to a wire rack to cool.

 5 FILLING Whisk the butter and cream cheese in a bowl until smooth, then whisk in the icing sugar, vanilla essence and citrus zest. Spoon into a piping bag fitted with a thin nozzle, poke a hole in the profiterole and pipe in the filling. Drizzle the melted chocolate over the outside

 

 

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