Pillowy, buttery pockets of choux, filled with cream and glazed with a chocolate and hazelnut sauce. A tumbling tower of profiteroles are the perfect celebratory dessert — you never need to feel like you miss out on special occasions again!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper.
Mix together the dry ingredients, almond flour, coconut flour, psyllium husk, sweetener, xanthum gum, baking soda, cream of tartar and pinch of salt, set aside
Gently heat the water, cream and butter in a medium saucepan over a low heat until melted and mixed well.
Add the dry ingredients in two stages and mix well until smooth. Continue to mix and thicken the mixture for 2-3 minutes over a medium heat.
Remove from the stove and let it cool for a few minutes. Gradually add eggs one by one, beating well between each addition with a whisk. The dough needs to be smooth and glossy.
Spoon the dough into a piping bag and squeeze golf ball size rounds onto the parchment paper, making around 22 profiteroles.
Bake in the oven for 20 minutes until golden brown, cooked through and light. Pierce a hole in the profiterole to let the steam escape and cool on a wire rack.
To make the filling, whip the cream and vanilla to soft peaks. When the profiteroles are cool, fill them with cream filling using a piping bag.
To make the chocolate sauce, thin out the hazelnut and chocolate spread with water. Dip each profiterole into the chocolate sauce and place on a serving dish, building a leaning tower of profiteroles.