Ingredients
- 100g unsalted butter, chopped
- 1 cup water
- 1 cup plain flour
- 4 eggs
- 90g block no-added sugar dark chocolate, chopped, melted
CUSTARD CREAM
- 1 tablsp custard powder
- ½ cup milk
- 2 tblspns Natvia
- 1 tsp vanilla extract
- 300ml thickened cream
Method
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Trace 24 x 4cm circles onto two large sheets baking paper. Place on two greased large oven trays, trace-side down.
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Stir butter and water in a large saucepan over a medium heat until butter I smelted. Bring to boil. Remove from heat. Add flour all at once. Vigorously stir with a wooden spoon until mixture is combined.
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Return pan to a low heat. Cook, stirring, for 1 minute, or until mixture forms a ball. Transfer hot dough to a small bowl of an electric mixer. Beat in eggs, one at q time. Continue to beat until smooth and glossy.
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Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe onto traced circles. Using wet fingertips, smooth over tops.
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Cook in a very hot oven (220C) for about 25 to 30 minutes, or until golden and crisp. Turn oven off. Leave door ajar until profiteroles are cool.
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To make custard cream, blend custard powder with half the milk in a small saucepan, until smooth. Stir in Natvia, vanilla and remaining milk. Stir constantly, over a medium heat, unitl boiling and thickened. Transfer to a bowl. Press a piece of plastic wrap over surface of custard. Refrigerate until cold.
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Beat custard with a wooden spoon until smooth. Beat cream in small bowl of an electric mixer until firm peaks form. Gently fold into custard in two batches. Refrigerate, covered.
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Just before serving, sandwich profiteroles together with custard cream. Spoon over melted chocolate.
