Recipes  
Chocolate Profiterole Trifle
Chocolate Profiterole Trifle
Open in full-screen mode

Chocolate Profiterole Trifle

Preparation
1 H
Cooking
45 MIN
Waiting
12 H
Cooling
3 H
Servings
10
Share

Ingredients

Choux Pastry

Vanilla Custard

Fudge Sauce

Filling

Preparation

Choux Pastry

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a saucepan, bring the water, butter and salt to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that comes off the sides of the pan.
  3. Return the pan over low heat and cook while stirring for 1 minute. Remove from the heat and let cool for 1 minute.
  4. In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring thoroughly after each addition, until smooth.
  5. With a pastry bag fitted with a ½-inch (1 cm) plain tip and filled with choux pastry dough, shape approximately 27 choux (balls) about the size of a loonie on the baking sheet.
  6. Bake for about 25 minutes or until golden brown. With a small knife, slit the choux on the side to allow steam to escape. Return them to the still-warm oven, turned off, for about 10 minutes to dry them slightly. Let cool on a wire rack.

Vanilla Custard

  1. In a saucepan off the heat, combine the sugar, flour and cornstarch. Add the eggs and mix thoroughly with a whisk. Stir in the milk and vanilla. Cook over medium-high heat, stirring continuously while scraping the sides of the pan until the mixture thickens. Remove from the heat.
  2. Strain the custard through a sieve into a bowl, if needed. Cover with plastic wrap directly on the surface of the custard. Let cool and refrigerate for 2 hours or until completely chilled. When ready to use the custard, stir with a spatula to soften it.

Fudge Sauce

  1. In another saucepan, off the heat, combine the sugar, cocoa powder and cornstarch. Add the cream and bring to a boil over medium-high heat, stirring with a whisk. Let simmer for 10 seconds. Pour into a bowl. Cover with plastic wrap directly on the surface of the sauce. Let cool or refrigerate until ready to serve. The fudge sauce will keep for about 1 week.

Assembly

  1. In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form.
  2. At the bottom of a 12-cup (3 litre) glass serving bowl, spread ½ cup (125 ml) of the whipped cream and a third of the choux. Add half of the vanilla custard, half the fudge sauce and half the whipped cream. Repeat the sequence a second time, finishing with ¼ cup (60 ml) of fudge sauce and the remaining choux. Refrigerate for 12 hours before serving.

Comment

  1. I have a question. In the french version, the instruction of the Fudge Sauce says: "Laisser mijoter 10 secondes". The English version says "Let simmer for 10 minutes" Which one is the correct one? Thank you!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.