A twist on the traditional choux pastry profiterole, they have all the key elements to make them just as tasty, but they’re a lot less fiddly to master. These light, fluffy yorkshire puddings with a whipped cream filling and chocolate sauce drizzle will go down a treat when piled high for pudding.
For the Yorkshire Pudding Profiteroles
- 225g plain flour
- 4 medium eggs
- 300ml milk
- 1 tsp sugar
- 284ml double cream (for whipping)
For the Chocolate Sauce
- 2 tbsp unsalted butter
- 2 tbsp golden syrup
- 2 tbsp cocoa powder
- Sift the flour and sugar into a mixing bowl. In a separate bowl, beat the eggs until they thicken to a glue-like consistency. Pour the beaten eggs and half the milk into the flour and sugar, mixing continuously until it comes together as a runny paste. Add the remaining milk and whisk until all the ingredients have combined, then cover the bowl with cling film and place in the fridge for ten minutes.
- Use this 10 minutes to preheat your oven and prepare your muffin tray. Add half a teaspoon of vegetable oil to each muffin section. Turn the oven onto its highest temperature (usually around 260°C/500°F/gas mark 10) and place the muffin tray in the oven immediately. When the oven reaches optimum temperature, (usually around 10 minutes depending on your oven), remove the tray carefully avoiding any hot oil from spilling out of the holes. Turn your oven down to around 230°C/445°F/gas mark 8.
- Remove the batter from the fridge and give it a quick whisk. Using a tablespoon, carefully place batter into each hole in the muffin tin until they are all half full. They will rise up, so there’s no need to fill to the top.
- Place the muffin tin back into the oven for around 20 minutes, turning the tray occasionally to allow an even bake.
- Once your Yorkshire puddings have risen significantly and have a golden brown crust, remove them from the oven. Allow to cool.
- Pour your double cream into a bowl and whisk until soft peaks form. Once your puddings are completely cooled, fill them with the freshly whipped cream.
- For the chocolate sauce, fill a saucepan with boiling water over a low heat so it gently simmers. Place a heatproof bowl over the saucepan so it sits just above the water (the bowl should not touch the water).
- Place the butter in the bowl and slowly melt, adding the golden syrup and cocoa powder, and stirring continuously until all the ingredients are combined into a thick sauce. Remove from the heat immediately and drip over the profiterole puddings. Allow the sauce to cool and harden, then serve and enjoy.
Top tip: If you fancy a change, add a spot of homemade jam alongside the cream and swap the chocolate sauce for a dusting of icing sugar!
You will need: