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| Chocolate Profiteroles |
| Makes 32 |
| Ingredients |
For the Choux pastry
50g unsalted butter
3/4 cup of plain flour, sifted twice
3 eggs, lightly beaten
3/4 cup of water
For the Filling
1 1/2 cups of milk
4 egg yolks
1/3 cup of castor sugar
3 tblspn of plain flour
1 teaspoon of vanilla essence
For the Ganache
500g white Belcolade chocolate
500ml cream
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| Method: |
Preheat the oven to 210 C.
For the Choux Pastry:
Put butter in a large, heavy based pan wth 3/4 cup of water and stir over a medium heat until coming to the boil.
Remove from the heat and quickly beat in the flour.
Return to the heat and continue beating until the mixture comes together and leaves the side of the pan.
Allow to cool slighty.
Gradually beat in eggs until the mixture is thick and glossy. Spoon mixture into baking trays.
One heaped teaspoon of mixture will make one small puff.
Sprinkle the baking trays with water. This creates steam, helping the puffs to rise.
Bake for 20-30 minutes or until browned and hollow looking. Remove and make a small hole in each and return to the oven for five minutes to dry off.
For the Ganache
Mix cream and chocolate over bainmarie until runny.
For the Filling
Put the milk into a small pan and bring to the boil.
Set aside while quickly whisking the yolks and sugar in a bowl until light and creamy.
Whisk in the flour and then pour the hot milk slowly into the mixture, whisking constantly.
Wash out the pan, return milk and egg mixture and bring to the boil, stirring constantly.
Boil for 2 minutes, stirring often.
Transfer to a bowl, stir in the vanilla essence and allow to cool.
Pipe the filling into the profiteroles through a hole in the base using a piping bag.
Make the ganache and top the profiteroles.
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