Mirj's Chocolate Peanut Butter Profiteroles Especially for Karen
Ready In: 1 hr 10 mins
Serves: 30
Yields: 30 profiteroles
Ingredients
For the profiteroles
- 1 cup water
- 1⁄2 cup butter
- 1 cup flour
- 4 eggs
For the filling
- 1 cup whipping cream
- 1 (4 ounce) package instant chocolate pudding mix
- 1 1⁄2 cups creamy peanut butter
For the chocolate topping
- 8 ounces dark chocolate
- 1⁄4 cup water
Directions
- To make the profiteroles:.
- Preheat the oven to 350 degrees F.
- Line a flat baking pan with parchment paper.
- Place the water and the butter in a small saucepan and bring to boil, making sure that the butter is melted.
- Add the flour all at once, stirring constantly until a ball is formed.
- Take the pan off the flame and transfer the dough to your mixing bowl.
- Start the beaters going at slow speed, and just beat the dough for 30 seconds or so to cool it down.
- Add the eggs one by one, making sure each one is incorporated before adding the next.
- Transfer this goopey dough to a pastry bag fitted with a large fluted tip and pipe your profiteroles. Alternatively, you can just drop the dough on to the paper with a spoon.
- Bake for approximately 40 minutes until done.
- Remove from the oven and cool.
- To make the chocolate peanut butter cream:.
- Whip the cream until slightly stiff.
- Add the instant chocolate pudding and keep beating.
- Add the creamy peanut butter and continue beating until stiff and everything is incorporated.
- Fill the profiteroles with the cream. You can either do this with your piping bag, or slice each profiterole in half and fill using a teaspoon or small knife.
- Break the dark chocolate into small pieces, and place, together with the water, in a microsafe bowl.
- Heat on high for 3 minutes, remove and stir until all melty and chocolaty.
- Drizzle over the profiteroles.
- Chill these babies in the fridge until ready to serve.
- Stand back and accept your compliments gracefully.
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