Chocolate Philly Profiteroles with Strawberry Coulis

Chocolate Philly Profiteroles with Strawberry Coulis

Servings:	Serves 8
Calories per serving:	207
Ready in:	1 hour, 5 minutes
Prep. time:	45 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	27th April 2013

Chocolate cream cheese profiteroles with a fresh strawberry sauce; what could be better than this?

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

50 g butter
65 g plain flour
2 eggs, lightly beaten
400 g strawberries, hulled and halved
25 g icing sugar
160 g Philadelphia with Cadbury
3 tablespoons double cream

Mise en place

Heat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour] and have ready 2 dampened baking sheets.

Method

Put the butter and 150ml water in a saucepan. Heat gently until the fat has melted then bring to a rolling boil. Remove the pan from the heat and immediately tip the flour all at once into the hot liquid. Beat thoroughly with a wooden spoon.
Continue beating until the mixture is smooth and forms a ball in the centre of the pan. Do not over beat at this stage. Leave to cool for just a couple of minutes. Then, beat in the eggs a little at a time, adding just enough to give a whipped cream consistency. Spoon walnut size spoonfuls onto the baking trays allowing room for spreading. Bake for 15-20 minutes until crisp. Make a slit in the side of each profiterole to release the steam and leave to cool on a wire rack.
Meanwhile make the strawberry coulis. Put the strawberries and icing sugar in a processor or blender and blitz until smooth.
Whisk together the Philly and cream until thick. Cut each of the profiteroles in half and sandwich together with some of the Philly mixture.

Serving suggestions

Arrange in a pyramid in a serving bowl and just before serving pour over the strawberry coulis.

Variations

Try serving these profiteroles with a caramel sauce as opposed to a strawberry one. Simply mix 200 ml of caramel condensed milk with some single cream to give a sauce consistency.

Recipe source

recipe section of the Philadelphia website