Profiteroles
Over a year ago
1,508 views
Ingredients
- 150ml water
- pinch salt
- 50 butter
- 65g sifted plain flour
- 2 large eggs
- 75g caster sugar
- 75g soft brown sugar
- 75g cocoa powder
- 300ml milk
- 1 tsp vanilla essence
- 25g butter
- ½ double cream
- 1 teaspoon caster sugar
Accompaniment
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Method
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1
Choux Pastry
Pre-heat oven to 230c or 210c fan-assisted
combine the water, sugar, salt and butter in a saucepan. Bring to the boil, stirring until the butter has melted.
Remove from the heat, beat in the flour all at once with a wooden spoon. Return to a moderate heat and continue to beat until the mixture comes cleanly away from the sides of the pan. Transfer to a food mixer and blend, adding the eggs one at a time. Process after each addition until the mixture is smooth.
Spoon teaspoons of mixture (or pipe) onto baking parchment or a silicon sheet.
Bake for 10 minutes then lower temperature to 180c (160-170 fan-assisted) and cook for approximately 15 minutes (dependent on size). The puffs are ready when they are brown and hard on the outside but soft on the inside
Remove and transfer to cooling rack
When cooled split each sheet and fill with beaten double cream - if you wish.
Cover in the following chocolate sauce
Chocolate Sauce
1. Put all the ingredients in a saucepan and stand over a low heat
2. Stir until the sugar has dissolved, slowly bring to a boil.
3. Boil briskly without stirring for 2 minutes (or until sauce coats back of spoon)
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