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Chocolate Custard Profiteroles

Chocolate Custard Profiteroles

Mmm, chocolate custard profiteroles... It's a bite-sized piece of heaven!

rating: medium
15 min
prep
20 min
setting
18

Ingredients

  • 120ml (½ cup) water
  • 50g (¼ cup) diced Copha
  • 100g (¾ cup) plain flour
  • 4 eggs
  • Coloured Smarties to decorate

Chocolate custard filling

  • 250ml (1 cup) thickened cream
  • 250ml (1 cup) milk
  • 200g milk chocolate (can also substitute with dark chocolate)
  • 1 tsp vanilla bean paste
  • 6 egg yolks
  • 60g (1/3 cup) caster sugar
  • 4 tbsp cornflour

Coloured frosting

  • 250g (2 cups) icing sugar
  • 3 to 4 tbsp water
  • Red food colouring
  • Blue food colouring
  • Green food colouring
  • Yellow food colouring
  • Blue food colouring

Method

  1. Preheat oven to 220°C (fan forced 200° C) 420°F/ 390°F. Lightly grease and line 2 baking trays with parchment paper.
  2. Combine water and Copha in a medium-sized saucepan; bring to the boil. Reduce heat to low, add flour and stir to combine, stirring continuously for 3 to 5 minutes until mixture leaves sides of the pan and forms a mass.
  3. Remove from heat and set aside for 5 minutes. Using an electric mixer add eggs in one at a time, beating well between each addition on medium speed. The mix should be stiff and glossy and hold up on the tip of a spoon.
  4. Using a tablespoon, spoon 18 walnut sized balls on the tray spaced 6cm apart. Alternatively, you can also spoon mix into a piping bag fitted with a 1½ cm nozzle and use that for piping pastry onto tray. Bake for 10 minutes, rotate trays, and reduce heat to 200°C/180°C.
  5. Continue baking puffs for a further 10 minutes, until golden-brown and springy to the touch. Set aside on the tray for 5-10 minutes. Then turn onto a wire rack to cool completely.

Chocolate custard filling

  1. In a saucepan over a medium heat, combine the cream, milk, and vanilla bean paste. Bring to the boil and remove from heat. Add chocolate and stir til combined.
  2. In a bowl whisk together the egg yolks, caster sugar and cornflour. Slowly add cream, whisking continuously, until combined.
  3. Pour mix back into the saucepan and return to a low heat. Stir continuously until custard thickens and coats the back of the spoon. Remove from heat, set aside to cool. Cover with cling film and put in fridge until ready to use.

Coloured icing

  1. Sift icing sugar into medium bowl, add enough water to make a thick icing, beat well until a smooth icing is made.
  2. Divide icing into 5 small bowls and a few drops of different food colouring to each.

Assembly

  • Put custard in a piping bag fitted with a 5mm nozzle.
  • Make a small hole in the bottom of the cream puff with a sharp knife and pipe custard in.
  • Spoon or spread icing over the profiteroles, making each one a different colour.
  • Allow icing to set before serving.

Store in an airtight container in the fridge for up to 3 days.