Profiterole Cereal

This one isn't for breakfast!

30 minutes prep

1 hour cook

Chris Cahill

Ingredients

Profiteroles

100 gSalted Butter

10 gSugar

200 mlWater

1 tspVanilla Extract

4 Eggs

Creme

400 mlMilk

1 Egg Yolk

60 gSugar

35 gPlain Flour

20 gCornflour

1 tbspButter

1 tspVanilla Extract

200 mlWhipped Double Cream

Toppings

50 gDark Chocolate

50 mlDouble Cream

50 mlPistachio Creme

Chopped Pistachios

We haven't gone crazy, promise! We're using the term cereal very loosely here, but if you wanted to eat this for breakfast we're not going to stop you. This is the perfect bowl filled with tiny crunchy profiteroles swimming in a soft creme diplomate, topped with lashings of dark chocolate ganache and pistachio creme.

Method

Cook the dough: In a saucepan, bring the water, milk, butter, sugar, and salt to a boil. Remove from heat and stir in the flour all at once. Cook over low heat for 1–2 minutes, stirring vigorously until the dough pulls away from the sides and forms a ball.

Transfer to a bowl to cool slightly. Beat the eggs, then gradually add them into the dough until it drops slowly from your spoon in a shiny, ribbon-like consistency.

Transfer the dough to a piping bag. Pipe tiny, marble-sized mounds onto a baking sheet. Bake at 200ºC or 190 fan for around 15 minutes until puffed and golden. Turn the oven off and leave them to dry in the open warm oven for 5 minutes

For the cream: In a large saucepan, whisk together the milk, egg yolk, sugar, flour, and cornstarch until smooth. Cook over medium heat, stirring constantly, until it bubbles and thickens into a smooth paste.

Remove from the heat and immediately stir in the butter and vanilla packet until melted and incorporated. Let the cooked mixture cool down to room temperature. To prevent a skin from forming, place a piece of plastic wrap directly touching the surface of the cream

While the base cools, in a separate bowl, whisk the cream until stiff peaks form. Once cool enough fold the whipped cream into the base cream.

For the toppings: Heat the cream and pour over the dark chocolate. Stir until combined and leave to cool to one side, then chop up some pistachios.

To serve fill a bowl with the profiteroles, thoroughly cover with the cream mixture. Drizzle over the dark chocolate ganache, pistachio creme and finish with a sprinkle of chopped pistachios.