Double Chocolate Profiterole Tower

Double Chocolate Profiterole Tower


Serves 10

Preparation time 30 min, plus cooling

Baking time 25-30 mins



Tala Cooks Measure 

Tala Glass Mixing Bowl 

Tala Performance 16cm Saucepan 

Tala Open Tip Nozzle with Icing Bag 

Tala Performance Baking Tray 



Choux pastry

100g unsalted butter, diced

300ml water

130g plain flour, sifted

3 large eggs, beaten

Pinch of salt

Few drops vanilla extract



500g mascarpone cheese

400g chocolate spread

100ml double cream


Chocolate Sauce

150g dark chocolate

100ml double cream

2 tbsp caster sugar

4-5 tbsp water



Pour the water into a medium saucepan, add the butter and salt and heat until the butter has melted.

Bring to the boil, then remove from the heat and stir in the flour.

Put the pan back on the heat and cook briefly, stirring the mixture with a wooden spoon until it makes a smooth ball.

Leave to cool down for at least 15 mins.

Add the vanilla and the eggs, a bit at a time, and stir until well combined.

Transfer the mixture to a large piping bag fitted with a large round nozzle.

Line 2 baking trays with greaseproof baking paper.

Pipe 15 balls on each baking tray, leaving some space between them.

Bake in a preheated oven to 200°C/180°C fan/gas 6 for about 20 mins until well risen and golden.

Cover with some baking paper if starting to over-brown.

Turn the oven down to 150°C/130°C fan/gas 2 and cook for another 10 mins, leaving the oven door slightly opened.

Remove from the oven and cool down.

Make the filling. Add all the ingredients into a large mixing bowl and combine everything together.

Fill each profiterole with the chocolate filling and pile them up on a large serving dish.

Make the sauce by heating the chocolate, cream, sugar and water in a saucepan and stirring until smooth.

Drizzle the sauce over the profiteroles and transfer to the fridge for a few hours.

Dust with icing sugar just before serving.


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