Simply The Best Profiteroles
Profiteroles are possibly the perfect treat. The choux pastry itself is extremely light and airy, yet the cream and chocolate elements provide a richness and decadence worthy of any ultimate dessert.
Choux pastry may seem daunting but I can assure you that it is in fact really simple to achieve. What's more, the profiteroles are free formed using a spoon, so no fancy piping is needed. As for the centre, I'm certain that anyone can whip cream and the topping requires little more effort that throwing things into a pan.
All in all, these profiteroles look super impressive and taste truly divine even though they're actually incredibly easy to prepare. So give them a go and wow your friends - your secret is safe with me!
Simply The Best Profiteroles
.jpeg)
Makes 12-14
For the choux pastry:
60g butter
150ml water
75g plain flour
pinch of salt
2 eggs, lightly beaten
For the rest:
butter for greasing
1 egg, lightly beaten
300ml whipping cream, whipped
150g 38% cocoa solids plain chocolate, chopped
150ml double cream
Preheat the oven to 220C/Gas 7.
To make the choux pastry, put the butter and water into a heavy saucepan and heat until the butter melts. Bring to a boil. Remove from the heat and sift in the plain flour and add the salt. Stir vigorously until the mixture forms a soft ball. Leave to cool slightly, then gradually add the eggs, beating well between each addition, to form a smooth, shiny paste.
Butter a baking tray and sprinkle with water. Put 12-14 tablespoons of choux on the tray and brush with the beaten egg. Bake in the preheated oven for 10 minutes, then bake at 190C/Gas 5 for 20 minutes. Split each profiterole in half and cool on a rack.
To make the chocolate icing, gently melt the chocolate with double cream in a bowl over a pan of simmering water, stirring until smooth and shiny (take care not to let it get too hot).
Sandwich the profiteroles together with the whipped cream and drizzle the chocolate sauce over the top. Serve warm as a dessert or cold with a cup of tea.
Choux pastry may seem daunting but I can assure you that it is in fact really simple to achieve. What's more, the profiteroles are free formed using a spoon, so no fancy piping is needed. As for the centre, I'm certain that anyone can whip cream and the topping requires little more effort that throwing things into a pan.
All in all, these profiteroles look super impressive and taste truly divine even though they're actually incredibly easy to prepare. So give them a go and wow your friends - your secret is safe with me!
Simply The Best Profiteroles
.jpeg)
Makes 12-14
For the choux pastry:
60g butter
150ml water
75g plain flour
pinch of salt
2 eggs, lightly beaten
For the rest:
butter for greasing
1 egg, lightly beaten
300ml whipping cream, whipped
150g 38% cocoa solids plain chocolate, chopped
150ml double cream
Preheat the oven to 220C/Gas 7.
To make the choux pastry, put the butter and water into a heavy saucepan and heat until the butter melts. Bring to a boil. Remove from the heat and sift in the plain flour and add the salt. Stir vigorously until the mixture forms a soft ball. Leave to cool slightly, then gradually add the eggs, beating well between each addition, to form a smooth, shiny paste.
Butter a baking tray and sprinkle with water. Put 12-14 tablespoons of choux on the tray and brush with the beaten egg. Bake in the preheated oven for 10 minutes, then bake at 190C/Gas 5 for 20 minutes. Split each profiterole in half and cool on a rack.
To make the chocolate icing, gently melt the chocolate with double cream in a bowl over a pan of simmering water, stirring until smooth and shiny (take care not to let it get too hot).
Sandwich the profiteroles together with the whipped cream and drizzle the chocolate sauce over the top. Serve warm as a dessert or cold with a cup of tea.
grt
ReplyDelete