Profiteroles
Profiteroles are a bit 70s, a little naf hotelish -but making them yourself, served with lashings of Hot chocolate sauce-is so fullfilling, and after all profiteroles are Good - when done well.
Preparation time: 20-30 minutes Quantity: Lots- enough for a gathering. Cooking time: 10 minutes
Ingredients
280 ml/10 fl oz water
100g/ 4 oz butter
200g/ 8 oz plain flour-sieved
pinch salt
pinch sugar
6 medium eggs- beaten
280-300 ml whipping or double cream
2 teaspoons sugar
For chocolate Sauce -melt chocolate
and add all else
150g chopped chocolate
1 tablespoon golden syrup
1 tablespoon cocoa
20g butter
1/2 teaspoon vanilla extract
280-300 ml double/whipping cream
Method
Make the Profiteroles- choux pastry
- Melt the butter in the water
- Add the flour, salt and sugar, stir round on a low heat
- Cook the mix till the flour comes away from the side of the pan, not sticky, - this is cooking the proteins in the flour out- approx. 4-5 minutes on a low heat
- Cool the mix slightly
- In a mixing bowl, preferably electric, beat in the eggs- slowly pouring but vigourously beating
- Mix until all the egg is well absorbed/ mixed in to the choux pastry
- Pipe in to thumb nail rounds on to a greased tray
- Bake in a pre-heated oven Gas 6/200*c/400*f - for 8-12 minutes, till risen and light brown
- Turn down the oven, to around Gas 2 and leave to dry out for another 4-6 minutes
- Leave to cool
- Fill with whipped, sweetened cream
Serve with Hot Fudge Chocolate Sauce