Dulce de leche profiteroles

A while ago, I told you I saw no fun in using Twitter. Well, my dear readers, that has changed – and I have my Brazilian friend Tina Lopes to blame. I still don’t twit a lot, but my opinion about it is definitely different now. :)

Another Brazilian friend – hi, Lu! – and I were twitting about how I’d once tried making a croquembouche using a recipe from “Feast” and it turned out to be a disaster: the profiteroles were in the oven for ages and never puffed nor turned golden. :S

Time to try making profiteroles again and this time the result was really good – recipe from here (I love this book). Next time I’ll add a tiny splash of vanilla to disguise the light eggy smell.

Dulce de leche profiteroles
from Modern Classics Book 2

1 cup (240ml) water
100g unsalted butter
¾ cup + 1 tablespoon (115g) all purpose flour
5 eggs
2 cups dulce de leche
300g dark chocolate, melted

Preheat the oven to 180°C/350°F*; line two large baking sheets with baking paper.
Place the water and butter in a medium saucepan over high heat and bring to the boil. Add the flour and beat with a wooden spoon until smooth. Cook, stirring, over low heat until the mixture leaves the sides of the pan. Remove from the heat, place in an electric mixer and beat on high, gradually adding the eggs until well combined. Spoon the mixture into a piping bag with a 12mm plain nozzle and pipe 4cm rounds onto prepared sheets, 5cm (2in) apart. Bake for 25-30 minutes or until puffed and dark golden. Cool on wire racks, then carefully peel the profiteroles off the paper. Using the tip of a sharp knife, make a small hole in the bottom of each puff.
Place the dulce de leche in a piping bag fitted with a small nozzle - I used a ¼ inch one . Insert nozzle into hole of each choux puff and pipe in enough dulce de leche to fill. Set aside.
Carefully dip the top of each profiterole in the melted chocolate and set aside until firm.

* the ones I baked at 200°C/400°F turned out prettier, puffier and tastier

Makes 35