Profiteroles

Morning peeps!

Have I told you lately how fabulous my daughter is?

Ome of her many, many talents is her baking. On Wednesday at school she made profiteroles to fill at home, but she wasn’t happy with them so did them again at home Thursday….they were amazing! (I wanted to take a picture but they were nearly all gone! 😋

Anyhoo, I thought I’d share the recipe she was given and her variation for you lovelies to try:

Ingredients:

For the choux pastry:

  • 55g/2oz butter
  • 150ml/quarter pint water
  • 75g/3oz plain flour
  • 2 eggs, beaten with a pinch of salt and sugar

For the filling:

  • 300ml/ half pint of double cream
  • 2tbsp icing sugar to sweeten (optional)

For the sauce:

  • 50g/2oz chocolate
  • 25g/1oz butter
  • 125ml double cream
  • 1 tbsp caster sugar

Instructions: (Makes 12-14)

For the pastry:

  • Preheat oven to 200C/GM6
  • Heat water and butter in a pan until a rolling boil
  • Add flour and beat until a soft dough that comes away from the side of the pan
  • Transfer to a mixing bowl and allow to cool.
  • Beat the eggs, salt and sugar in a hug
  • Use an electric whisk and add the eggs to the mixture bit by bit
  • Put mixture into a piping bag and pipe onto a greased tray (should look like mini meringue in size and shape)
  • Sprinkle top with water and cook for 12mins at 200C and turn down to 180C/GM4 and cook for another 12mins. They will resemble Yorkshire puds in texture (soft with a crispy top).
  • Cool

For the filling:

  • Whip the double cream until soft peaks form
  • If using icing sugar or vanilla extract, then fold these in.
  • Pipe cream into each profiterole (either by making a small hole in the side or by cutting it open)

For the chocolate sauce:

  • Melt the chocolate (over simmering water or carefully in the microwave 30s and stir and 30s more until smooth)
  • Remove from heat, add other ingredients and stir in gently
  • Pour over profiteroles to serve.

Tips and variations:

  • Chocolate burns easily so be careful!
  • Teenager didn’t sweeten the cream, but you can or even add flavourings like orange zest or coffee…have fun experimenting!
  • Cream can be mixed in advance and refrigerated with clingfilm over (use within the day)
  • Cheat! We melted about 100g of cheap milk chocolate in the microwave and drizzled it over ours…no faffing with chocolate sauce here.
  • You can use the same recipe for eclairs (just pipe long shapes) or other cream-filled buns.

Enjoy!

Anna x

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