Profiteroles
Over a year ago
3,563 views
Ingredients
- Butter for greasing baking sheet
- 55g Butter
- 150ml Water
- 70g Plain Flour
- 1 Teaspoon of Caster Sugar
- 2 Eggs
- 115g Dark Chocolate
- 30g Butter
- 4 Tablespoons of Double Cream
- thick cream
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
Delicious.
Method
-
1
1. Heat the oven. Grease the baking sheet and dampen it with water. Cut up the butter and heat it in a saucepan with the water.
2. Sift the flower and sugar on to greaseproof paper. When the water boils,remove it from the heat and tip into the flour and sugar.
3. Beat the mixture hard with a wooden spoon until it is smooth and comes away from the sides of the saucepan.
4. Beat the eggs,then beat them into a mixture,a little at a time,until you have a thick,smooth,glossy paste.
5. Put teaspoons of the mixture on to a baking sheet.Bake for 20 to 25 minutes until puffy and golden brown.
6. Put the profiteroles on a wire rack to cool.Pierce them with a fork to let any steam and to stop them going soft.
7. Break the chocolate into a saucepan. Add the butter and cream. Stir over a low heat until the chocolate has melted.
8. Whisk the cream for the filling in a bowl until thick. Slice open each profiterole and fill with a teaspoon of cream.
9. Arrange the profiteroles on a serving plate.Pour over the chocolate sauce,making sure each profiterole is lightly coated.
Chef's Tips
Eat the profiteroles as soon as you can as they taste best when they are fresh.
Comments (0)