Chilli Chocolate Profiteroles

Instructions

1. 1

   Preheat the oil in a deep frying pan to 180°C. Line a baking tray with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a large bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients to avoid lumps.

3. 3

   In a separate bowl, whisk together the butter, sugar, eggs, and milk.

   Tip: Whisk until smooth and creamy.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms.

   Tip: Be careful not to overmix.

5. 5

   Add the chilli powder and cocoa powder to the batter, whisking until well combined.

   Tip: Adjust the heat to your liking.

6. 6

   Spoon the batter into a piping bag fitted with a large round tip.

   Tip: Make sure the tip is not too small.

7. 7

   Pipe the batter into small balls, about 1.5 cm in diameter.

   Tip: Tap the baking tray gently to remove air bubbles.

8. 8

   Fry the profiteroles in batches until golden brown, about 2-3 minutes.

   Tip: Use a slotted spoon to remove the profiteroles from the oil.

9. 9

   Allow the profiteroles to cool completely on a paper towel-lined baking tray.

10. 10

    To make the chilli chocolate cream, melt the dark chocolate chips in a double boiler.

    Tip: Add the heavy cream and stir until smooth.

11. 11

    Add the chilli powder and whisk until well combined.

    Tip: Adjust the heat to your liking.

12. 12

    Frost the cooled profiteroles with the chilli chocolate cream.

    Tip: Use a piping bag fitted with a small round tip.