European Profiteroles
- For the pastry
- 200 ml cold water
- 1/2 teaspoon caster sugar
- 85 g butter
- 1/8 teaspoon salt
- 115 g plain flour
- 4 medium eggs, beaten
- For the cream filling
- 600 ml double cream
- 1 tablespoon icing sugar
- For the chocolate sauce
- 15 g butter
- 4 tablespoons water
- 175 g good quality chocolate, broken into pieces
- Preheat the oven to 400F degrees.
- To make the pastry, place the butter, water and sugar into a large saucepan.
- Mix together the flour and salt; set aside.
- Melt the butter over a low heat; increase the heat and all at once add the flour and salt; Remove from the heat and quickly beat the mixture until a smooth paste is formed, stirring continuously to dry out the paste.
- Once the paste comes away from the side of the pan, put it into a large bowl and allow to cool for 10-15 minutes.
- Beat in the eggs, a little at a time, mixing briskly until the paste is smooth and shiny; continue adding the egg until the mixture is a soft dropping consistency. You don't always have to use all the egg. The mixture will be shiny and smooth and will fall from a spoon if it is given a sharp jerk.
- Lightly oil a large baking tray. Dip a teaspoonful into some warm water and spoon out a teaspoon of the profiterole mixture. Dip your finger into warm water and rub the top of the mixture then spoon on to the baking tray. This gives it a more a crisper topping.
- Bake for 25-30 minutes, until golden brown, if too lightly colored they will become soggy when cool.
- Remove from the oven and poke a hole the bottom of each profiterole. Place onto the baking tray with the hole facing upwards and put back into the oven for 5 minutes to dry the inside of the profiteroles.
- To make the filling: lightly whip the cream and icing sugar until soft peaks form. Make sure you do not over whip!
- When the profiteroles are cold, using a decorator bag (or a freezer bag with the end tip cut) and a plain nozzle, Squeeze the cream into the holes of the profiteroles. If you cannot find a freezer bag you can spoon in the cream with a small spoon.
- Make the chocolate sauce by melting the chocolate with the water and butter over a double boiler or a pan of low boiling water. Stir gently until smooth and glossy, but do not allow to boil.
- Allow chocolate to cool slightly.
- Built the profiteroles on a serving dish and pour over the chocolate sauce.
- Savour the luxury!
pastry, cold water, caster sugar, butter, salt, flour, eggs, cream filling, cream, icing sugar, chocolate sauce, butter, water, chocolate
Taken from www.food.com/recipe/european-profiteroles-136780 (may not work)