Profiteroles
Once you know how to make choux pastry you can use it in many ways
SERVES
24
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
20
MINUTES
Ingredients
50g butter
9g golden caster sugar
150ml water
75g strong flour, sieved
1 large egg, lightly beaten
For the filling:
250ml cream
2 tsp maple syrup
For the icing:
½ tbsp cocoa powder
10g caster sugar
1½ tbsp water
85g icing sugar
25ml cream, whipped to stiff peaks
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Method
Line a large flat baking tray with parchment.
Preheat your oven to 220 ºC/gasmark 7.
Add the butter, sugar, and water into a saucepan and gently heat until all the ingredients are melted together.
Bring the mixture to the boil.
Take the saucepan off the heat and stir in the flour. Stir vigorously until combined and the dough starts to come away from the sides of the saucepan.
Leave the mixture to cool for five minutes, then add in the egg and beat until you have a glossy mixture that forms a firm dough.
Add your dough to a large piping bag with a round nozzle.
Splash some water onto the parchment on your baking tray.
Pipe 12 circles or oblongs of dough on each tray leaving room for them to rise.
Bake in the centre of your oven for 20 minutes.
Remove from the oven and make a small slit in each roll as you are placing them onto a wire rack to cool.
Whip your cream with the maple syrup until stiff peaks form.
To make the chocolate sauce, gently melt cocoa powder, caster sugar and water together. Take them off the heat and stir in the icing sugar. Allow to cool for 20 minutes then fold in the whipped cream.
Fill a piping bag with the cream and insert the nozzle into the slit in each profiterole. Pipe in the cream until each roll is full.
Spoon the sauce over each profiterole and serve.
