Profiteroles are something that look pretty impressive but are actually a lot easier to make than they look. Choux pastry is possibly one of the easiest pastries to make and it can be used to make profiteroles or choux buns / eclairs.
200g Plain Flour
600ml Double Cream
3 tsp Cocoa Powder (optional)
100g Caster Sugar
100g Soft Brown Sugar
75g Cocoa Powder
1 tsp Vanilla Extract
2 tsp Cornflour
50g Dark Chocolate
- Preheat the oven to 200 degrees (C)
- Place the butter and water into a saucepan and heat gently until the butter has melted, bring to the boil.
- Remove from heat and stir the flour quickly in and beat well until the mixture leaves the sides of the saucepan and forms a ball
- Leave to cool slightly then gradually beat in the eggs
- Spoon into a piping bad with a plain nozzle and pipe balls onto a greased baking sheet, spaced well apart
- Bake for 20 minutes until crisp & golden
- Make a slit in the side of each, and pop back in the oven for 2-3 minutes
- Remove from oven & cool on a wire rack
- Whip the cream with the cocoa powder (optional) until thick
- Pipe or spoon the cream into the cooled choux buns
- Add the caster sugar, soft brown sugar, cocoa powder & vanilla to a pan
- Mix the cornflour to a paste with a little of the milk and add to the pan with the remaining milk
- Heat gently and bring to the boil, strirring well
- Increase the heat and boil briskly with no stirring for 2 minutes
- Remove from the heat and stir in the butter and chocolate - allow to cool slightly before pouring over the cream filled buns
the proof, they say, is in the pudding ...and finally I think we've found a dessert that this little one approves of..
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