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Festive Ferret Chocolate Profiteroles
Serves 6 - 8 (Makes 20 profiteroles)
For the profiteroles:
- 200ml Badger Fursty Ferret Ale
- 80g unsalted butter, cut into cubes
- 125g plain flour
- Pinch of salt
- 3 medium eggs, beaten
For the cream filling:
- 250ml whipping cream
- 6 tbsp creme de marrons de l’ardeche vanillee/vanillachestnut spread (often found in cans in the specialist section of supermarkets or in delis)
For the chocolate sauce:
- 125g plain chocolate (50% cocoa solids), broken up
- 1 tbsp golden syrup
- 4 tbsp whipping cream
- To make the profiteroles, over a low heat bring the Badger Fursty Ferret ale to the boil with the butter in a large saucepan.
- Sieve together the flour and salt onto a piece of baking parchment. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.
- Beat the dough continuously with a wooden spoon until it is smooth and comes away cleanly from the sides of the pan and allow to cool.
- When the dough is cool, gradually add in the beaten egg a bit at a time, (not all of the beaten egg may be needed); mixing well between each addition, until the mixture is glossy and smooth with a reluctant dropping consistency off a spoon (see tip below), but still firm enough to be piped in a piping bag.
- Preheat the oven to 200C, fan 180C, Gas 6. Line a large baking tray (the one that comes with the oven is ideal) with baking parchment.
- Fill a plain nozzle piping bag with the dough and pipe the dough just by drawing the piping bag upwards to form small rounds about 5cm in diameter onto the baking tray, leaving at least 2.5 cm between each profiterole. If you don’t have a piping bag spoon equal portions of the mixture (about one tablespoonful) on the baking parchment for each profiterole and smooth into balls with a wet finger.
- Bake on the top shelf of the oven for 35 minutes. However tempted you are, do not open the door until at least 25 minutes have passed. The profiteroles should appear golden brown; also, tap them to see if they are firm and sound hollow. Remove and cut them in half nearly all the way through, and bake for a further 5 minutes to dry out the insides, then cool on a wire rack.
- For the filling, whisk together the cream and the chestnut spread until lightly whipped.
- When the profiteroles are completely cold, pipe the cream or spoon it into each profiterole and pile them onto a serving dish. Don’t fill them more than an hour ahead of eating them as they will go soggy.
- For the chocolate sauce, add the chocolate, golden syrup and cream to a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl). Allow the ingredients to melt together to form the sauce, stirring gently.
- To serve either dip the profiteroles into the chocolate sauce and pile on a plate, or pour the sauce over the piled profiteroles and serve immediately.
Tip: To test the consistency, get some of the mixture onto your spoon: it should need a small nudge before dropping off and falling back into the pan. If it needs a flick of the wrist to help it slide off the spoon, then you should beat in a little more egg.