Sunday, 24 April 2011


In addition to the meringues there was a chocolate pudding too, well it is Easter after all! 

I have avoided having a go at profiteroles for years and I really now have no idea why. This is a nice easy recipe from Tana Ramsay's Real Family food, a great introduction to choux pastry!
I have included Tana's recipe here but have a read of it first if your going to have a go as there are a few things you'll need to have ready to go such as the basin of cold water and the skewer for the holes in the bottom of the profiteroles. 

75g butter
225ml water
100g plain flour sieved
1tsp sugar
3 medium eggs
200g plain chocolate
125ml double cream
200ml whipping cream
1tbsp icing sugar
Preheat the oven to 200 degrees C.
Put the butter and water into a pan and bring slowly to the boil. Once it is boiling tip in the flour and sugar and take the pan off the heat. 
Stir as fast as you can and beat the mixture with a wooden spoon. It becomes thick and glossy and comes away at the sides of the pan.
Stand the pan in a basin of cold water to cool the mixture quickly. Then beat in the eggs one at a time, the mixture will become shiny and drop off the spoon.
Place teaspoons of the choux pastry onto baking sheets lined with greaseproof paper, keeping a good distance between each one as they do spread. 
Bake for 20-30mins until crisp and golden. 
Remove from the oven nad make a pea sized hole in the bottom of each one with a skewer, leave them upside down and return to the oven for 5 mins. This stops them from getting soggy inside. 
Place on a wire rack to cool. 
Put the chocolate and double cream into a bowl over a pan of simmering water and mix to create a rich sauce. 
Whip the whipping cream and icing sugar together until thick. 
as your ready to serve cut each bun in half and fill with the cream. Stack on a plate and pour over the chocolate sauce.  


For Easter day I made some blush meringues using the recipe from Good Food 

They are quite easy to make and the subtle pink in the meringue looks lovely against the crushed fruit filling. A big thumbs up for this recipe. The mascarpone in the centre also makes it not too sweet and cloying, perfect after a big meal.

Thursday, 21 April 2011


This couldn't be easier and tastes great too. My 3 year old loved helping to make these and loved eating them even more.
Just incase you don't already have a recipe for these:

  • 100g plain or milk chocolate
  • 1tbsp golden syrup or runny honey
  • 50g butter
  • 75g cornflakes or other cereal
Melt the chocolate, syrup and butter together in a pan on a low heat, or in the microwave.
Stir in the cornflakes.
Spoon into 12 cake cases and using your thumb press into them to create a nest. Add 3 or 4 eggs to each nest.
Put in the fridge to set.