Maltesers Profiteroles
If you need me, I’ll be hiding in the corner eating these Maltesers profiteroles for the foreseeable because these little bites of deliciousness are pure heaven.
Forget all those trending Biscoff and Nutella desserts, Malteser profiteroles are the next big thing in chocolatey desserts and I’ll tell you why. Firstly, profiteroles are iconic and you can’t argue with a French dessert. Ever. Secondly, the addition of malt lends a distinct taste to the smooth and creamy center – it’s sweet, toasty and has a slightly caramelised flavour that adds a bit more depth and complexity to the dish.
You’re probs now thinking, ‘great I’m sold, let’s make these’, but wait… there’s more, because you also get some surprising health benefits from those little crunchy balls. Malt extract, derived from malted grains, contains a whole load of vitamins, minerals and dietary fiber that keep us all going. So if indulging in a family sized box of Maltesers has you feeling a bit guilty, just remember all those nutritional benefits you’re reaping. Although please don’t quote me when you tell your doctor you’ve had daily helpings for health reasons.
Moving on…this is the perfect way to end a meal as that kick of malty Horlicks will provide you with that gentle nudge to sleep – how considerate! Who doesn’t love a warm and milky Horlicks night cap?
Notes – I used Horlicks to flavour my cream, but if you don’t have this, no problem! Just use whatever malted milk powder substitute you have. I’m not precious.
Ingredients
- 125ml milk
- 100g unsalted butter
- Pinch of salt
- 150g plain flour
- 4 eggs
- 200ml double cream
- 3 tbsp Horlicks
- 1 tbsp icing sugar
- 1/2 tsp vanilla extract
- 200g milk chocolate
- Some Maltesers for sprinkles
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Put the water, milk, butter, salt and sugar into a saucepan and slowly bring to the boil.
- Once everything has dissolved, you’re going to beat in the flour and turn down the heat.
- Once it becomes a dough like texture and has dried out a-bit, take it off the heat and just keep mixing until it has cooled slightly.
- Crack your eggs in one by one making sure that they are all completely combined in before you add the next one.
- Once it is a smooth paste like dough, get it into a piping bag and pipe onto a lined baking tray.
- Bake for 15 minutes, until puffed and golden.
- When they are cooked, wait for them to completely cook before you add the cream mixture. In that time mix the cream, horlicks and icing sugar together. It won’t take much for it to thicken as the horlicks has thickening agents, so no need to whisk.
- Melt your chocolate.
- Crush your maltesers.
- Cut the rolls open, blob on some cream, cover in chocolate and sprinkle to high heaven with malteser pieces.