Chocolate Almond Profiteroles Recipe

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Chocolate Almond Profiteroles
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Ingredients
16
Count
Nutrition
642
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Position racks in top and bottom thirds of oven and preheat ot 400°F Line two large baking sheets weith parchment papaert or lightly buttered.
  2. In a medium saucepan, toast almonds over medium heat, stirring constantly, for about 2 minutes or until golden and fragrant. Transfer to a bowl; set aside.
  3. In same saucepan, combine water, butter, sugar and salt; bring to a boil over hight heat.
  4. Remove from heat and add flour and toasted almonds. With a wooden spoon, stir vigorously until a ball of dough forms and comes away from the sides of the pan.
  5. Return to medium heat; cook, stirring constantly, for 1 minute. Remove from heat and let cool, stirring occasionally, for 5-10 minutes or until steam subsides. Add 1 of the eggs at a time, beating until the dough is smooth, paste-like and slightly shiny.
  6. Drop by tablespoonful onto prepared baking sheets at least 2-inches apart to make about 24 profiteroles. With moistened fingers, smooth surface.
  7. Bake in top and bottom third of oven, rotating pans halfway for about 20 minutes or until puffed and golden and they sound hollow when tapped on the bottom.
  8. Turn off oven. Remove baking sheets from oven; with the tip of a paring knife, poke a slit in the side of each profiterole.
  9. Return to oven; let stand for 15 minutes. Transfer to wire racks to cool completely. (Profiteroles can be stored in a cookie tin at room temperature for up to 2 days).
  10. FILLING: In a small saucepan, heat cream over medium heat until steaming. In a bowl, whisk sugar with cornstarch; whisk in eggs until blended. gradually whisk hot cream into egg mixture in thin, steady stream. Return to saucepan.
  11. Cook over medium-low, whisking constantly for 3-8 mintues or until thick. Stir in chocolate and vanilla until melted. Transfer to a cool bowl; place plastic wrap directly on the surface and refrigerate until chilled, 1-2 hours or for up to 2 days.
  12. CHOCOLATE DRIZZLE: In a heatproof bowl set over a saucepan of simmering water, melt chocolate and cream, stirring until smooth; keep warm.
  13. TO SERVE: Cut profiteroles in half crosswise, almost but not all the way through. Spoon about 1 tablespoons filling into each profiterole, sprinkle with toasted almonds and cover with profiterole top.
  14. Place three on each serving plate, drizzle with warm chocolate mixture and sprinkle with more almonds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 642.26 Kcal (2689 kJ)
Calories from fat 427.19 Kcal
% Daily Value*
Total Fat 47.47g 73%
Cholesterol 243.8mg 81%
Sodium 156.34mg 7%
Potassium 260.76mg 6%
Total Carbs 45.62g 15%
Sugars 21.64g 87%
Dietary Fiber 3.72g 15%
Protein 14.18g 28%
Vitamin A 0.2mg 6%
Iron 2.1mg 12%
Calcium 185mg 18%
Amount Per 100 g
Calories 273.87 Kcal (1147 kJ)
Calories from fat 182.16 Kcal
% Daily Value*
Total Fat 20.24g 73%
Cholesterol 103.96mg 81%
Sodium 66.67mg 7%
Potassium 111.19mg 6%
Total Carbs 19.45g 15%
Sugars 9.23g 87%
Dietary Fiber 1.59g 15%
Protein 6.05g 28%
Vitamin A 0.1mg 6%
Iron 0.9mg 12%
Calcium 78.9mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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