Now this bad boy was for a little gathering I had about 2 weeks ago, I was put up to the challenge of making a multitude of profiteroles for the first time! I rose to it and completed it…deliciously!
I used a combination of Gordon Ramsay’s choux pastry and Edd Kimber’s filling and sauce.
For the choux pastry:
– 125ml milk
– 200ml water
– 150g plain flour
– 1 tsp golden caster sugar
– ½ tsp salt
– 100g unsalted butter
– 4 medium eggs, lightly beaten
– 600ml double cream
– 1tsp vanilla extract
– 2 tbsp icing sugar
– 75g dark chocolate
– 10g unsealed butter
– 1 tbsp clear honey
– 150ml double cream
Method (for the choux pastry):
- Preheat the oven to 200@C/Gas 6.
- Sift the flour and salt into a bowl.
- Place the milk, cold water, salt, sugar into a pan and set over a low heat.
- Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil.
- Turn off the heat then tip in the flour and beat vigorously with a wooden spoon.
- As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
- Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).
- Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter).
- Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart.
- Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.
- Remove from the oven and transfer to a wire rack to cool completely before filling.
TIME TO FILL!
- Whip the double cream with the vanilla and icing sugar until it just forms still peaks.
- Put the mixture into a piping bag with a small plain nozzle.
- Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream.
- Last of all!
CHOCOLATE. CHOCOLATE. CHOCOLATE. CHOCOLATE. CHOCOLATE. CHOCOLATE!
- Put the chocolate, butter, honey and cream into a small pan and place on a medium heat, occasionally stirring.
- Once the chocolate has melted and the sauce is both smooth and fully combined, pour into a jug and allow to cool slightly.
- If you’re not ready to quite serve it, as everyone’s chowing down on their main course, gently warm it up until smooth again (it will thicken as it cools).
- To make the profiterole tower, place on a large plate and pile them in the middle.
- Drizzle over the sauce, and you’re good to go. A retro dinner party classic.