Profiteroles

proff

Marry Berry’s Profiterole recipe.Β 

Ingredients

Choux Pastry

  • 25g Butter
  • a pinch of Salt
  • 175ml Water
  • 33g Plain Flour (sifted)
  • 1 Egg

Chantilly Cream

  • 75ml Whipping Cream (Double)
  • 2/3tbsp Icing Sugar
  • 1/2tsp Vanilla Extract

Chocolate Sauce

  • 50g Dark Chocolate
  • 17g Unsalted Butter
  • 1tbsp Icing Sugar

IMG_6360

To begin, put the butter, salt and water into a medium size pan and heat gently until all the butte has melted. Don’t let it boil and evaporate.

IMG_6372

Now quickly bring just to the boil and add the flour all in one go.Β Remove from the heat and beat furiously with a wooden spoon. It’s quite messy looking but soon gathers together.

IMG_6363

Put the pan back on the heat to cook the dough for 2 mins, until it comes away from the sides into a smooth glossy ball.

IMG_6366

Tip the dough into a mixing bowl and leave to cool until barely warm.

IMG_6370

Meanwhile beat the egg and pre-heat oven to 200 C/ 400 F/ Gas Mark 6. Make yourself a cuppa, read the paper, check your instagram, or, have your Aunt accidentally drop the dough you just made on the floor and start again from scratch… (yes that happened 😐 )

IMG_6373

When your dough is warm-ish-cool (whether it being your first attempt of otherwise) GRADUALLY whisk in the egg, beating well after each addition. Add enough egg – you shouldn’t need all of it – to make a very shiny and paste-like dough that just falls from a spoon when lightly shaken. Making it stiff enough to pipe and hold shape. If the dough is too wet it will spread out in the oven, not puff up.

IMG_6374

Spoon or pipe the dough about 2cm high, 3cm wide unto prepared baking sheets / lightly watered trays whatever takes your fancy. Then with the remaining egg lightly glaze the dough, taking care it doesn’t drip down and glue the pastry to the paper. Bake for 15 mins.

IMG_6377

Reduce the oven temp to 180 C/ 350 F/ Gas Mark 4. Quickly open and close the oven to let steam out, bake for another 5 mins or until crisp and golden. Remove from oven and make a small hole in each profiterole to let the steam out. Return to the oven for a further 3-4 mins or until firm.

IMG_6376Cool on a wire rack.
IMG_6381

To make the cream whip all ingredients (cream, sugar and vanilla) until stiff enough to hold a peak. Cover and chill.

IMG_6380

Put all ingredients (chocolate, butter and sugar) in a small pan and heat gently, stirring frequently until melted and smooth. Keep warm until needed.

IMG_6382

Slice profiteroles in half and add the chilled cream. Place on a serving dish, or pile them in a tower like me!

proff

Drizzle over the warm chocolate sauce and serve immediately… YUM

IMG_6397 IMG_6394 IMG_6399 IMG_6400 IMG_6396 IMG_6404

I made these with one of my Aunt’s who is family famous for her profiteroles, we had so much fun making them. Once you get the hang of it they’re really simple, it’s the oven timing that makes it seem complex, but all you need is a spare afternoon and you could even do some homework in-between! It was funny having to make TWO choux pastry dough’s πŸ˜€ ahaha!! The dough ball just rolled straight out of the bowl onto the floor… Served us right for trying to cool it quicker by a window.

I really recommend this recipe, it’s one of Mary Berry’s own from “The Great British Bake Off – How To Bake” book ❀ I think I will be doing more recipes from there! Speaking of that next week is Gluten-Free chocolate sponge with a caramel sauce…

xox Much love Holly xox

GBBO – How To Bake – Book

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s