PROFITEROLES

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.