I have a confession to make. I have a sweet tooth and easily succumb to delicious treats made with milk, butter and most importantly sugar. Given that, you can only imagine my sheer delight when Capella Singapore’s Pastry Chef Sam called me into his kitchen to share the new profiteroles recipe he is working on for The Knolls.
I was very grateful that Chef Sam took time out of his busy schedule to teach me. According to Chef Sam, “I always believe to teach is to learn twice. By teaching I get to learn a second time, and also it gives me insights on ideas other people may have, which could eventually become part of my next idea for a new creation.”
Chef Sam’s profiteroles were indeed heavenly and they were surprisingly easy to make. They were light with a slight bite and with a rich golden brown colour. The profiteroles were sweet at first bite, but with a mild salty aftertaste perfectly complementing the chocolate sauce we made.
60g All Purpose Flour
2.5g Baking Powder
1. Mix the milk, water, salt, sugar and butter into a saucepan. Bring to boil allowing the butter to melt.
2. In a separate bowl, sift together the flour and baking powder.
3. Remove from heat and pour the flour into the boiling liquid and cook until a smooth dough forms and it pulls away easily from the sides of the pot.
4. Put the hot dough into a mixing bowl. Continue mixing while adding in 1 of the eggs to cool it down immediately.
5. Add in the second egg and continue mixing until the dough forms a smooth shiny consistency.
6. Pre-heat the oven to 200 degrees Celsius.
7. Pour the mixture into a piping bag and pipe onto a tray lined with baking paper.
8. Bake in oven for 15-20 minutes until dark golden in colour.
9. Remove from oven and once cooled on a baking rake, refrigerate in an airtight container for up to two days.
10. Once chilled, poke a hole into each profiterole and pipe in ice-cream and serve with chocolate sauce.
Makes 1 ½ cups sauce
2Tbsp Corn Syrup
¼C Cocoa Powder
100g Dark Chocolate Chips
1. Bring water, sugar, corn syrup and cocoa powder to a boil in a small saucepan.
2. Remove from heat and quickly whisk in dark chocolate pieces.
3. Stir until smooth.
4. Strain through a fine mesh sieve.
5. Allow to cool slightly before serving.
6. Pour generously over profiteroles.
I hope you enjoy them as much as I do!!!