Although Valentine’s day at How to cook good food doesn’t involve expensive flowers, overpriced set menu restaurants or second rate boxes of chocolates, it does include a good meal with some wine and a little dessert.
My children love Valentine’s day and seeing as it falls on a Sunday this year, I thought it would be the perfect opportunity for me and my eldest daughter to try to make profiteroles, which we both adore.
So that’s how these Valentine Mont blanc profiteroles came into our lives. As a major fan of the Mont Blanc dessert, I thought creating a chestnut cream filling would be a suitable soft centre for these little bite sized beauties. We were both amazed at how good the results were of our first choux pastry creations. The recipe we followed was by Mary Berry. Incidentally, Mary’s baking bible was the first baking book I ever bought ( at least 20 years ago) and I am always dipping into it for reliable bakes of all kinds. Mary’s brownies, devil’s food cake and pavlova were the first I ever baked as a young chef.
If you find yourself with a spare thirty minutes this Valentine’s day, then you should try making these Valentine Mont Blanc profiteroles. I am sure your family will LOVE you for it.
Happy Valentine’s Day!
Here are a few more ideas for Valentine’s desserts from around the web:
Easy strawberry tarts – Baking Queen
Valentine heart shaped churros – Supergoldenbakes
Saffron, pistachio & cardamom toffee with rose petals – Recipes from a pantry
Cherry heart pies – The Botanical Baker
Walnut & Mocha Torte – Fab food 4 all
Valentine baking ideas – Feeding Boys
Valentine Mont Blanc Profiteroles
- For the profiteroles:
- 55 g unsalted butter
- 150 ml water
- 65 g plain flour
- 2 eggs beaten
- For the chestnut cream filling:
- 300 ml double cream lightly whipped
- 100 g sweetened chestnut puree
- 1 tsp vanilla extract
- For the chocolate topping:
- 100 g dark chocolate
- 2 tbsp unsalted butter
- 2 tbsp caster sugar
- 60 ml double cream
- For the profiteroles:
- Melt the butter with the water over a medium heat until the butter is melted then turn up the heat and bring the liquid to the boil.
- Take the liquid off the heat and pour in the flour. Mix the flour into the liquid until it forms a ball of dough then return it to the heat to cook out for 1-2 minutes.
- Remove the mixture from the heat and allow it to cool slightly before adding in the eggs gradually, stirring in between until all the egg is incorpoarted to the choux pastry.
- Place the choux pastry into a piping bag and pipe small balls of choux pastry onto 2 lined baking trays leaving space between the choux buns to spread. Flatten down the pointy tips with a wet finger.
- Bake in the oven at 200 degrees for 10 minutes and a further 10 minutes at 170 degrees before removing from the oven to cool completely
- For the chestnut cream:
- Fold the chestnut puree and vanilla into the cream then place into a piping bag ready to fill the profiteroles
- For the chocolate glaze:
- Melt the chocolate and the butter in a bowl set over a pan of simmering water, then remove from the heat
- Add in the sugar and the cream and stir until the mixutre becomes thick and glossy. Pour into a piping bag
- To assemble the profiteroles:
- Slice the profiteroles in half using a serrated knife and fill with the chestnut cream
- Decorate the tops of the profiteroles with the chocolate sauce then chill unitl you are ready to eat them