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Gingerbread profiteroles


Makes: 24
timePrep time: 1 hr 30 mins
timeTotal time:
Gingerbread profiteroles
Recipe photograph by Ant Duncan

Gingerbread profiteroles

Delicious profiteroles are filled with a smooth, roasted white chocolate filling, and topped with spiced gingerbread cookie dough – heaven in every single bite

Makes: 24
timePrep time: 1 hr 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
224Kcal
Fat
14gr
Saturates
9gr
Carbs
21gr
Sugars
15gr
Fibre
0gr
Protein
2gr
Salt
0.1gr

Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes
Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes

Ingredients

For the gingerbread cookie dough
  • 90g light muscovado sugar
  • 75g plain flour
  • 1 ½ tsp ground mixed spice
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 15g ground almonds
  • 60g unsalted butter, cut in small cubes
For the choux pastry
  • 60g unsalted butter, cut in small cubes
  • 70g plain flour
  • 125g beaten eggs (it’s important to weigh the amount of eggs precisely, you’ll need up to 3 medium eggs)
For the white chocolate filling
  • 125g cook’s white chocolate, finely chopped
  • 50ml double cream
  • 125g unsalted butter, at room temperature
  • 150g icing sugar, sifted, plus extra to dust

Step by step

Get ahead
The profiterole tower can be assembled and chilled up to 3 hours ahead. The unfilled profiteroles can be frozen for up to 1 month. Reheat for 5-8 minutes from frozen at 180°C, fan 160°C, gas 4 to re-crisp.
  1. For the gingerbread cookie dough, combine the sugar, flour, spices, ground almonds and a pinch of salt in the bowl of a stand mixer. Add the butter and beat together, then bring into a ball by hand. Alternatively, use a hand mixer.
  2. Roll out the dough between 2 sheets of baking paper, to 3-4mm thick. Transfer to a baking tray, still in the paper, and freeze for 10 minutes.
  3. For the choux, line a large baking tray with baking paper, and draw 24-30 x 3cm circles on the underside of the paper, allowing space in between for the profiteroles to expand. Heat the oven to 200°C, fan 180°C, gas 6.
  4. Put 125ml water, the butter and a pinch of salt in a medium saucepan and stir until the butter melts. Bring to a simmer, take off the heat and quickly add the flour. Mix until the mixture has a paste-like consistency, then return to a medium heat and stir for 1 to 2 minutes, until the dough pulls away from the sides of the pan; it should be glossy and smooth but not dry.
  5. Tip into the bowl of a stand mixer and mix on low for 30 seconds to release some of the moisture. Start adding the beaten eggs, about 30g at a time, letting each addition be completely absorbed. Continue adding the eggs, reserving 25g, until the dough comes away from the sides of the bowl when pulled with the paddle but then grabs back on again. Increase the speed to medium and mix for 15 seconds to be sure the egg is fully incorporated. If the dough is too stiff, add the reserved egg.
  6. Using a piping bag and a 1.5cm plain nozzle, pipe the choux onto the prepared tray using the templates on the paper (or use a wet spoon).
  7. Remove the cookie dough from the freezer. Stamp out 3cm rounds using a cutter and gently press one onto each choux bun.
  8. Bake for 20-25 minutes until golden brown. Reduce the oven to 140°C, fan 120°C, gas 1, and bake for 10 more minutes, until the puffs are light and feel hollow. Cool on a wire rack.
  9. For the filling, spread out the chopped chocolate in a shallow baking dish. Cook at 140°C, fan 120°C, gas 1 for 30-40 minutes, stirring and smoothing out with a spatula every 10 minutes, until golden, then scrape into a heatproof bowl. Heat the cream to just below boiling point in a small pan. Mix into the roasted chocolate, then cool to room temperature (it will thicken up and set).
  10. In another bowl, beat the butter until smooth and fluffy. Add the icing sugar and beat again. Mix in the cooled roasted chocolate ganache, then transfer to a piping bag. Make a little hole under each profiterole and fill generously (reserve about a quarter of the filling).
  11. Stack the profiteroles on a serving dish, securing them with the leftover filling. Dust with icing sugar and gold leaf flakes (or gold glitter spray) before serving with pouring cream.

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