Sunday, 19 January 2014

A Sunday Treat

For some reason I have had in my head for the last 5 days that I needed to make profiteroles this weekend. Being one of Ted's favourite's I knew my choice would go down well and it was also a good challenge as I hadn't made choux pastry for a long time. And on the plus side who dosent love yummy whipped cream oooooozing out of little buns smothered in choccie. no I thought so, it is a loved treat everywhere. 




For this recipe there was only one place to go... Mary Berry's Baking Bible, which had the perfect easy and fail safe recipe. 

This will make you about 20-25 little buns of joy. 

55g butter
150ml water
65g plain flour, sifted
2 large eggs, beaten

400ml double cream
splash vanilla extract

250g plain chocolate
15g butter


Pre heat your oven to Gas 7, 220c or 200c if you have a fan oven. 

In a pan melt the butter and water and gentle bring to the boil. As soon as it starts to boil take it off the heat and add the flour in one go. Beat until you have a ball and then add the pan back to the heat. Beat for a further minute to cook off the flour and leave to cool for 2-3 minutes. Add the egg, a bit at a time until you get a glossy paste. 




Spoon into a piping bag and gentle pipe small mounds on to a lined baking tray. 



Pop in to the oven for 10 minutes, then turn the temperature down to 190c/ 170c/ gas 5 for another 10 minutes. This should give you lovely dark golden puffed up balls. 



Make little holes in the bottom to let the steam out - we don't want any soggy bottoms now!- and leave to cool.

Meanwhile whip up your cream and vanilla to make an indulgent filling. It should form soft peaks, when it goes in the piping bag it will stiffen even more, so you want to start with a soft whipped cream. 

Once the buns are completely cold, gently pipe the cream in. You should feel the bun start to fill up and get slightly heavier. 






Once all the buns are filled, gently over simmering water melt your chocolate and butter until pouring consistency. 

Pile your buns up and smother/ pour/ dip your chocolate. What ever takes your fancy. I went for a sort of pouring technique. 








Pile high and keep in a cool place until ready to serve. 

This will make an epic end to any meal or as well you know a snack on a sunday afternoon. 




Going.... 



Come to mamma...



Going.......



Gone!

The profiteroles lasted approx. 8 minutes after they had been put on the table. Just too good to leave sitting there. 

Enjoy xxxxx

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