Clotted Cream Profiteroles with Chocolate Sauce

There are few things in life as delightful as biting into homemade profiteroles! Here we’ve used Langage Farm Clotted Cream, then drizzled with chocolate. Dessert perfection!

Ingredients

Choux pastry

• 50g unsalted diced butter,
• 65g plain flour
• pinch of salt
• 1 free-range egg, beaten

Chocolate Sauce

• 2 gelatine sheets
• 140g caster sugar
• 80g cocoa powder
• 250g Langage Farm double cream
• 40g chocolate, broken into pieces
• Almond flakes or white chocolate shavings for decoration

Clotted cream chantilly

• 50g Langage Farm Clotted Cream
• 225g Langage Farm Double cream
• 5g icing sugar
• ½ vanilla pod or tsp of essence

Method

1. Heat the oven to 210C/190C Fan. Place a steep-sided tray in the base
2. Pastry, combine 125ml/4fl oz water with the salt and butter in a pan. Bring to a boil gently melt the butter. Remove from the heat, add the flour & beat over a low-medium heat until the pastry comes together.
3. Allow the pastry to cool a little, then beat in the egg a little at a time. Place the choux into a piping bag.
4. Pipe the pastry into 4cm/1in wide onto a silicone mat.
5. Place into the oven, and pour a good amount of water into the tray at the bottom. Bake for 20–25 minutes, then turn the profiteroles over. If they feel dry to the touch, turn the oven down to 140C/120C Fan. Poke little holes in the bottom of the choux and return to the oven upside-down for 2–3 minutes to dry out completely. Remove, allow to cool.
6. For the chocolate sauce, dissolve the gelatine in cold water for 10 minutes.
7. Mix the sugar and 140g/5oz of water in a pan. Bring to the boil and dissolve the sugar in the water, then add the cream and cocoa powder and whisk. Simmer for 3 minutes, remove from the heat and add the gelatine.
8. Place chocolate in a heatproof bowl. Pour the hot mixture over the chocolate, and allow everything to melt together. Give it a good whisk to emulsify.
9. Mix clotted cream and 25g/1oz of the double cream and whisk together. Add the remaining cream along with the icing sugar Scrape the seeds from the vanilla pod or essence and add to the mixture.
10. Whisk to just under soft peak stage, place into a piping bag and store in the fridge.
11. Pipe the clotted cream mixture into the profiteroles. Stack the profiteroles in a large bowl, and pour over the warm chocolate sauce. Finish with the almonds or chocolate shavings.
12. Enjoy!