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Profiteroles

Posted by Nigel Brown
Nigel Brown
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on Thursday, 17 May 2012
These little choux buns filled with cream and covered in a chocolate sauce are the ultimate pud.

Serve them at your next dinner party and your guests will be asking for seconds!

 

Makes 20-24

Ingredients

For the choux pastry:

  • 200ml cold water
  • ½ tsp sugar
  • 85g butter
  • pinch of salt
  • 115g plain flour
  • 4 medium eggs, beaten

For the cream filling:

  • 600ml double cream
  • 1 tbsp icing sugar

For the chocolate sauce:

  • 15g butter
  • 4tbsp double cream
  • 175g chocolate, broken into pieces


Method

Preheat the oven to 200°C

To make the pastry, place the butter, water and sugar into a large saucepan. Place over a low heat to melt the butter. Increase the heat and add the flour and salt.

Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.

Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.

Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy. Continue adding the egg until you have a soft dropping consistency. It may not be necessary to add all the egg.

Lightly oil a large baking tray. Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet finger and spoon on to the baking tray. This ensures a crisper topping.

Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.

Remove from the oven and prick the base of each profiterole. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.

Prepare the filling: lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the profiteroles are cold, using a piping bag with a plain nozzle, pipe the cream into the holes of the profiteroles. If a piping bag is not available cut the profiteroles in half and spoon in the cream with a teaspoon.

Prepare the chocolate sauce: melt the chocolate with the cream and butter in a pan. Stir without boiling until smooth and shiny.

Arrange the buns on a serving dish and pour over the hot sauce. Eat hot or cold.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk

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