Profiteroles

Time

HH:MM

Equipment

Baking tray

Ingredients

Choux pastry

  • 50g butter
  • 150ml water
  • 65g pl. flour
  • 2 eggs

Filling

  • 170ml double cream
  • 1 tsp vanilla essence

Chocolate sauce

  • 200g pl. chocolate
  • 25g butter
  • 2 tbsp golden syrup
  • Left over cream
Verdict

5/5

Instructions
  1. Preheat the oven to 220c
  2. Grease 2 baking trays and then run water over them so it produces a film – this will stop them sticking
  3. Melt 50g butter in 150ml water
  4. Add 65g pl. flour whilst the saucepan is still on the heat and keep stirring until it forms a ball
  5. Remove from the heat and allow to cool slightly (so that the eggs don’t scramble when you add them)
  6. Whisk the eggs and then beat a little at a time into the flour mixture. You don’t want the mixture to be too wet, it should still form a peak and not collapse into itself!
  7. Pipe or spoon out walnut size balls of mixture onto the baking sheets
  8. Bake for 10 mins at 220c and then for 20 mins at 190c. Do not open the oven. The profiteroles are done once risen and golden brown
  9. Once cooked, take the profiteroles off the baking sheet, and make a small slice along the base. This will let out the steam to help dry the insides (no one likes a soggy profiterole) and will be where you pipe in the cream later
  10. Whip the 170ml cream and 1 tsp vanilla essence – it should be sturdy. Pipe this into the profiteroles
  11. Melt the 200g pl. chocolate, 25g butter and 2tbsp golden syrup over a low-medium heat. Try not to stir too regularly as this can make the chocolate go grainy. Once melted, stir in some of the left over cream and then give the cream pot to the dog
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