Puddings Chocolate Profiteroles - recipe no.2

Discussion in 'Slimming World Recipes' started by Kwise1, 12 March 2011 Social URL.

  1. Kwise1

    Kwise1  THE WISE ONE 

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    Just 1.5 SYNS each and it makes 34 profiteroles.

    They have just cooked so the cream and chocolate have yet to be used. This is my 2nd attempt to put the recipe on- my phone crashed as I tried to upload every picture. I have step by step pictures, but I will type the recipe first as I have just lost it all :-(

    INGREDIENTS

    CHOUX PASTRY
    60g plain flour
    1/2 tsp splenda
    50g I can't believe it's not butter
    2 eggs, beaten
    150ml cold water

    FILLING
    Anchor Lite Squirty Cream 3g per profiterole

    CHOCOLATE SAUCE
    80g Dark Cooks Chocolate (green & blacks ) or Milk Chocolate if you prefer a sweeter chocolate taste
    7-10. Tblsp water
    Sweetener to taste unless a bitter chocolate taste is preferred

    PREHEAT OVEN TO 170 fan/ 200C/400F/GM6

    Using 3 baking trays, cut baking paper to fit each. Wet each baking paper sheet and lightly tap to remove excess moisture.

    Take a large sheet of baking paper and fold in half . Open the sheet and sift the flour on top and sprinkle on the sweetener.

    Put the water and butter into a medium sized saucepan and place on a medium heat. Stir using a wooden spoon. Once the butter has melted and it just starts to boil, remove immediately . Then immediately pour in all the flour whilst beating with an electric whisk and it's dough beaters (a wooden spoon can be used but takes longer). Beat until there is a smooth ball of paste that leaves the edges of the saucepan clean. This takes under a minute.

    Whilst beating slowly pour in the beaten eggs, mixing well until a glossy smooth paste forms.

    Place teaspoon sized amounts on the prepared baking sheets 1" apart and bake for 5-10 minutes.

    Turn the oven up to 190 fan/220C/425F/GM7 and bake for a further 15-20 minutes or until light, crisp & golden.

    Remove from oven and using a cocktail stick pierce each one to allow the steam to escape and cool.

    When ready to eat fill direct with 3g aerosol cream. They only take about 3g. So weigh before and after. If filled too early the cream will liquify so only fill when about to eat them. Then top with chocolate sauce.

    Melt chocolate in a Bain Marie. Then slowly stir in the water until a more fluid consistency is reached. This will thicken at first, but keep stirring and adding water as it will loosen . Pour over profiteroles (1tblsp for 4-5 profiteroles)


    See next post for piccies so far:-

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    Last edited: 13 March 2011
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  3. Kwise1

    Kwise1  THE WISE ONE 

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    So far:-

    Next page for the finished delicious product!!

    Kx

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    Last edited: 13 March 2011
  4. Kwise1

    Kwise1  THE WISE ONE 

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    Definitely worth 1.5 SYNS each!! Much better than my first attempt. :)

    Kx

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  5. Auburn

    Auburn x x x

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    Thank you for this..!!! :D
     
  6. juicygooseface

    juicygooseface ♥juicy♥

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  7. Kwise1

    Kwise1  THE WISE ONE 

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    More like a Leg End lol

    Kx

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  8. juicygooseface

    juicygooseface ♥juicy♥

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    haha nah u r a legend ;) xx
     
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