favorite
print
rate
Serves
US | Metric
Ingredients
CHOUX PASTRY
  • 100 g whole milk
  • 100 g water
  • 100 g butter
  • 1 g salt
  • 7 g castor sugar
  • 130 g T55 soft flour
  • 200 g whole eggs
CRISPY TOPPING
  • 200 g butter
  • 200 g dememera sugar
  • 200 g T55 soft flour
CHOCOLATE WHIPPED GANACHE
  • 200 g milk chocolate
  • 30 g orange zest
  • 400 g double cream
  • 200 g whipping cream
PECAN NUT CHOCOLATE BROWNIES
  • 12 whole eggs
  • 900 g castor sugar
  • 750 g melted butter
  • 750 g melted equatorial
  • 325 g T55 Flour
  • 270 g coco powder
  • 400 g chopped pecans
  • 300 g Blitzed dark chocolate
CHOCOLATE PROFITEROLES CHOCOLATE PROFITEROLES
CHOCOLATE PROFITEROLES

A dessert classic, this one is elevated to the next level with a chocolate whipped ganache and chocolate brownies.

Best served with salted caramel sauce or vanilla ice cream and if you can not choose, just have both, why not, treat yourself.

This dessert is definitely for all the chocolate lovers out there.

Prep 2 hours
Total 2 hours 30 minutes

CHOUX PASTRY:

Bring the milk, water, butter sugar & salt to the boil (must boil!) 

Then add the flour in two stages and cook out thoroughly for 4-5 minutes until come away from the side of the pan.  

Place in mixing bowl with paddle and beat for a few minutes to cool down.

Add the eggs gradually. Pipe the choux buns, usually I pipe them at 10 g 

Cut a disc of the crispy topping frozen mix and place on top of each choux bun before baking.

Bake at 200℃ for 15 minutes.


CRISPY TOPPING:

Paddle everything together (make sure butter is soft) 

Then as soon as mix becomes a paste. Roll between silicone paper then freeze.

Once frozen cut a disc the same size as the choux bun & place on top of choux and bake in oven.


CHOCOLATE WHIPPED GANACHE:

Melt the chocolate first and leave aside.

Boil the double cream with the orange zest.

Once boiling blend in a jug with a hand blender to release the orange aroma.

Pour this over the white chocolate and whisk until dissolved.

Then add the whipping cream, this must be cold and liquid.

Stir until all the mix is combined. Refrigerate overnight.

The following day whisk in machine until a chantilly consistency.

Pipe the mix inside the choux buns.


PECAN NUT CHOCOLATE BROWNIES:

Whisk the eggs and sugar to a sabayon, add the sugar in three stages, until a thick sabayon, melt the chocolate and butter.

Once the sabayon is super thick, turn the machine down to speed 1, add the 

750 g of melted chocolate and butter, then fold in all the dry ingredients. 

Followed by the blitzed chocolate pieces and pecan nuts at the end.

Spread into a deep tray around 6 cm

 depth that is lined with slicone paper. Bake at 165℃ for 20 minutes.

Leave to cool at room temperature, then refrigerate for 1 hour before cutting into cubes.




I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

CHOCOLATE PROFITEROLES

A dessert classic, this one is elevated to the next level with a chocolate whipped ganache and chocolate brownies.

Best served with salted caramel sauce or vanilla ice cream and if you can not choose, just have both, why not, treat yourself.

This dessert is definitely for all the chocolate lovers out there.

favorite
print
rate
Prep 2 hours
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
CHOUX PASTRY
  • 100 g whole milk
  • 100 g water
  • 100 g butter
  • 1 g salt
  • 7 g castor sugar
  • 130 g T55 soft flour
  • 200 g whole eggs
CRISPY TOPPING
  • 200 g butter
  • 200 g dememera sugar
  • 200 g T55 soft flour
CHOCOLATE WHIPPED GANACHE
  • 200 g milk chocolate
  • 30 g orange zest
  • 400 g double cream
  • 200 g whipping cream
PECAN NUT CHOCOLATE BROWNIES
  • 12 whole eggs
  • 900 g castor sugar
  • 750 g melted butter
  • 750 g melted equatorial
  • 325 g T55 Flour
  • 270 g coco powder
  • 400 g chopped pecans
  • 300 g Blitzed dark chocolate

CHOUX PASTRY:

Bring the milk, water, butter sugar & salt to the boil (must boil!) 

Then add the flour in two stages and cook out thoroughly for 4-5 minutes until come away from the side of the pan.  

Place in mixing bowl with paddle and beat for a few minutes to cool down.

Add the eggs gradually. Pipe the choux buns, usually I pipe them at 10 g 

Cut a disc of the crispy topping frozen mix and place on top of each choux bun before baking.

Bake at 200℃ for 15 minutes.


CRISPY TOPPING:

Paddle everything together (make sure butter is soft) 

Then as soon as mix becomes a paste. Roll between silicone paper then freeze.

Once frozen cut a disc the same size as the choux bun & place on top of choux and bake in oven.


CHOCOLATE WHIPPED GANACHE:

Melt the chocolate first and leave aside.

Boil the double cream with the orange zest.

Once boiling blend in a jug with a hand blender to release the orange aroma.

Pour this over the white chocolate and whisk until dissolved.

Then add the whipping cream, this must be cold and liquid.

Stir until all the mix is combined. Refrigerate overnight.

The following day whisk in machine until a chantilly consistency.

Pipe the mix inside the choux buns.


PECAN NUT CHOCOLATE BROWNIES:

Whisk the eggs and sugar to a sabayon, add the sugar in three stages, until a thick sabayon, melt the chocolate and butter.

Once the sabayon is super thick, turn the machine down to speed 1, add the 

750 g of melted chocolate and butter, then fold in all the dry ingredients. 

Followed by the blitzed chocolate pieces and pecan nuts at the end.

Spread into a deep tray around 6 cm

 depth that is lined with slicone paper. Bake at 165℃ for 20 minutes.

Leave to cool at room temperature, then refrigerate for 1 hour before cutting into cubes.




I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.