Sweet Yorkshire Puddings / Profiteroles

Mini Yorkshire Puddings decorated with cream and chocolate on a white plate.

Sweet Yorkshire Puddings / Profiteroles

Deliciously scrummy Yorkshire pudding dessert bursting with cream and drizzled with dark chocolate. An irresistible, delightful treat that will sweeten up any party.

Course Dessert

Cuisine British

Prep Time 1 10

Cook Time 12

Cooling 30

Servings pcs

Calories 88kcal

Author Lea

Equipment

hand whisk to mix the Yorkshire pudding batter
24 cups mini cupcake/muffin tray Buy on Amazon
oven to bake Yorkshire puddings
electric whisk to beat the cream
microwave or double boiler to melt the chocolate

Ingredients

66 g plain flour
1 egg
100 ml milk
2 tbsp olive oil
300 ml double cream
100 g condensed milk
50 g dark chocolate

Instructions

Make Mini Yorkshire Puddings

Measure the flour into a large bowl, add a pinch of salt, crack in the egg and pour ⅓ of milk.
Whisk the ingredients together, adding the remaining milk gradually until you have a smooth batter with the consistency of double cream.
Let the batter rest in the fridge for 30 minutes.
Preheat the oven to 250C.
Fill the individual slots in the tray with a small amount of oil (around ¼ of a teaspoon). Preheat the tray with the oil in the oven at 250 C for a couple of minutes.
Carefully remove the hot tray from the oven and fill each slot with Yorkshire pudding batter.
Insert the tray back into the oven preheated to 250C and immediately turn the temperature down to 220C. Bake for 10 - 12 minutes or until the Yorkshire puddings are well browned.
Tip: When making mini Yorkies, it's better to fill the moulds with less batter - around ⅓. This way, the mini puddings have a less distorted shape - most of them make roundish puffed balls that are better suited for the whipped cream filling.
Remove the puddings from the tray and let them cool for at least 20 - 30 minutes.
Once they are cool cut them in half. Cutting them with scissors works better for me than using a knife; you don’t need to detach the two halves completely.

Whip the cream and fill the Yorkies

Pour the condensed milk and double cream into a mixing bowl.
Beat the ingredients with an electric whisk at high speed until the cream turns more viscous, and you can see fine ripples on the surface. At that point, turn the speed down and continue beating until the cream consistency is between medium to stiff peaks.
Tip: You can prepare the filling while waiting for the Yorkshire puddings to cool.
To fill mini Yorkies, you can use a spoon and simply sandwich a dollop of cream in between the two halves of each mini Yorkshire pudding or you can use a piping bag with a nozle.
Arrange the filled Yorkshire puddings on a plate.
Tip: If you are filling bigger Yorkies with the traditional hole in the middle, you don't need to cut them in half; you can use a piping bag with a nozzle and fill the cavity with whipped cream through the opening.

Melt the Chocolate and Decorate

To melt the chocolate, use a microwave or a double boiler.
Microwave (faster): Heat the chocolate in 10 - 20 seconds intervals, stirring each time. Repeat until all the chocolate has melted.
Double boiler (my preference): Place a smaller pot or a bowl (metal or heatproof glass) above a pot with simmering water (2 - 3 centimetres of water is enough).
The smaller pot/bowl should be snuggly sitting in the large pot; make sure the bottom doesn't touch the water.
Tip pieces of chocolate into the smaller pot/bowl. Stir until the chocolate is smooth and runny.
Using a spoon, drizzle the melted chocolate over the filled Yorkshire puddings.
Recommended: Let the chocolate set before serving (it is faster if you can put the plate with decorated Yorkshire puddings into the fridge).

Nutrition