Directions: |
Directions:Choux Pastry:
Sift the flour on to a plate.
Put the butter and water together in a saucepan, heat gently until butter has melted, then bring to boil.
Remove the pan from the heat. Tip the flour immediately into the hot liquid and beat thoroughly with a wooden spoon.
Continue beating the mixture until it is smooth and forms a ball in the centre of the pan (take care not to overbeat or the mixture will become too fatty). Leave the mixture to cool for a few minutes.
Beat in the eggs a little at a time, adding only just enough to give a piping consistency. It is important to beat the mixture vigorously at this stage to trap in as much air as possible. A hand held electric mixer is ideal for this purpose. Continue beating until the mixture develops an obvious sheen and then use as required.
Profiteroles:
Dampen the surface of two or three baking sheets (depending on quantity you are making) with water.
Fill a piping bag fitted with a medium plain nozzle with the choux pastry mixture and pipe small balls, about the size of walnuts, on to the baking sheets. You can also just spoon small amounts onto baking sheets if you don't want to use piping bag. This makes for a more irregular shape.
Bake in the oven at 200ºC (400ºF) or mark 6 for 15-20 minutes until crisp. Remove from oven and make a slit in the side of each profiterole to release the steam and leave to cool on a wire rack.
Whisk the cream until stiff, add some powdered sugar to add some sweetness. Not too much, about one tablespoon. Spoon cream into each profiterole. Pile them into a pyramid on serving dish.
Chocolate Sauce:
Put all ingredients in small saucepan and gradually bring to boil on low heat, Boil until sauce becomes thick and smooth. Transfer to a jug or bowel and cool.
Pour some of the sauce over pyramid of profiteroles and refrigerate until serving. Serve remainder of sauce in a jug so people can help themselves to more sauce. |
This recipe for Profiteroles is from