I love, love, LOVE desserts! The more cream, chocolate, sugar the better. I really ought to cut down on my sugar consumption, but I highly doubt that will happen any time soon (sweet tooth pleasantly pats my back). However, I am still TERRIFIED of making pastry. Especially pastry that is not moulded by a pair of hands, like choux, which is formed in a saucepan.
I am trying to conquer each pastry and I plan on making a different one every week. With a little patience and hard work, I am sure this can be successfully achieved.
The profiteroles were a success, winning the hearts of my family and my partner. They were served for dessert with extra pouring cream, after a delicious dinner of gammon steak wraps. The whole bunch disappeared before my eyes. They were an absolute treat and are certainly worth the time and effort it takes to make them, you will not be disappointed!
60g unsalted butter, chopped
125g plain flour, sifted
4 free-range eggs, beaten
300ml whipping cream
1 tbsp icing sugar
½ tsp vanilla extract
100g good quality dark chocolate, melted
Preheat the oven to 200C (180C Fan/400F/Gas 6) and two baking trays with baking paper.
Place the butter and water in a saucepan and stir over a low heat until the butter melts. Bring the mixture to a boil, remove from the heat, add the flour and beat with a wooden spoon until combined and smooth. Return to the heat and beat for approximately 3 minutes or until the mixture forms a ball and leaves the side of the pan. Remove from the heat and transfer to a bowl to cool for 5 minutes. Add the beaten egg, a little at a time, beating well after each addition, and continue beating until the mixture is of a thick consistency and a glossy appearance – a wooden spoon should be capable of standing upright in the mixture at this point.
Spoon the mixture into a piping bag with a 1cm nozzle and pipe 4cm rounds of batter onto the prepared trays. Bake for 10 minutes, then reduce the heat to 180C (160C Fan/350F/Gas 4) and cook for a further 10 minutes, until the profiteroles are golden and puffy. Poke a hole in one side of each profiterole with a teaspoon, and wiggle it around gently to make room for the cream. Return the profiteroles to the oven for around 4-5 minutes. Cool on a wire rack.
Whip the cream, sugar and vanilla until a thick consistency has been achieved. Pipe the cream into the side of each profiterole. Dip each profiterole into the melted chocolate, face side down, and return to the wire rack in order for the chocolate to set.