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Description
It's a long time since we made profiteroles, but we decided to dust off the recipe in honour of Father's Day. I'd forgotten just how easy they are to make, not to mention cheap. Most importantly, though, they taste incredible and look really impressive. Celebrating a birthday? Pile them up and stick in some candles or a sparkler or two! Don't be afraid of the choux pastry - it's really forgiving and not difficult at all (I thought I'd messed up the pastry for the ones in the photo but they still turned out well). This recipe makes 15 choux buns.
Ingredients
For the pastry
- 75g plain flour
- Pinch of salt
- 50g butter
- 150ml water
- 2 medium eggs, beaten
For the filling
- Double or whipping cream - we used a medium pot (around 150ml) but it depends how much cream you want to fill them with
- A little caster sugar
- Drop of vanilla extract
- 100g chocolate of your choice
- Fruit if you like
Method
1. Pre-heat the oven to 220c/200 fan/gas 7. Cover a baking tray with greaseproof paper or silicone.
2. Put the flour and salt into a bowl and have on standby.
3. In a small pan, bring the butter and water to boiling point, melt and lower the heat down. Pour in the flour mixture straight away and beat like mad with a wooden spoon for a couple of minutes. It should become a smooth paste ball. Set aside for 5 minutes.
4. Gradually beat the eggs into the choux pastry ball. Don't worry if it goes odd at this point - just get the whisk out and it will come together. It should become a smooth, shiny mixture.
5. Spoon 15 blobs apart on the tray.
6. Bake for 20 - 25 minutes until puffy and golden. Put a slice in each one.
7. Turn the oven off, then put them into the oven for 5 more minutes to crisp up. Cool on a wire rack.
8. Whip the cream with a teaspoon of sugar and drop of vanilla. Fill the profiteroles no more than an hour before eating. When you're ready to eat them, melt some chocolate in the microwave to drizzle over. Serve in individual portions or in one big pile for maximum impact!
