Post by goth on Jan 30, 2008 11:01:52 GMT 1
Profiteroles:
6oz butter (cut into pieces).
7 1/2 oz flour
6 beaten eggs
1 1/2 pints of fresh whipping/double cream
Icing Sugar
Chocolate Fudge Sauce:
5 tablespoons of fresh single cream
1 oz butter
1 oz cocoa powder
4 oz Castor sugar
6 oz golden syrup
pinch of salt
1/2 tsp vanilla flavouring
1. Place the butter in a large saucepan with 3/4 pint of water. Heat gently until the butter melts, then bring to a fast boil.
2. Immediately remove from the heat and beat in the sifted flour until the mixture leaves the sides of the pan (this takes some elbow grease!). Allow to cool for at least 30 minutes (near an open window if possible).
3. Gradually beat in the eggs, keeping the mixture stiff. I use an electric hand mixer.
4. Using a tablespoon, place dollops of the mixture onto a non stick baking sheet (allowing them room to spread a little). I use baking parchment.
5. Bake in the oven at 200 deg C (gas mark 6) for about 30-40 minutes, until well risen and crisp. Split open immediately to let the steam out and cool on wire racks.
6. Whip the fresh cream until stiff. Split the buns in half (like a burger bun) fill with the fresh cream and dust with icing sugar.
Chocolate fudge sauce:
1. Combine all the ingredients, except the vanilla flavouring in a saucepan and mix well.
2. Slowly bring to the boil, stirring occasionally, Boil for exactly 5 minutes, then add the vanilla flavouring. Cool the sauce slightly before serving.
Makes around 25-30 profiteroles.
This is a real favourite in our house ;D
TIP:
If you don't use all the sauce in one go ~ it will 'set' a little. Easily remedied though ~ just put it in the microwave for 10-20 seconds to loosen up a little. Stir well.
The bun 'shells' can also be frozen (minus the cream).
6oz butter (cut into pieces).
7 1/2 oz flour
6 beaten eggs
1 1/2 pints of fresh whipping/double cream
Icing Sugar
Chocolate Fudge Sauce:
5 tablespoons of fresh single cream
1 oz butter
1 oz cocoa powder
4 oz Castor sugar
6 oz golden syrup
pinch of salt
1/2 tsp vanilla flavouring
1. Place the butter in a large saucepan with 3/4 pint of water. Heat gently until the butter melts, then bring to a fast boil.
2. Immediately remove from the heat and beat in the sifted flour until the mixture leaves the sides of the pan (this takes some elbow grease!). Allow to cool for at least 30 minutes (near an open window if possible).
3. Gradually beat in the eggs, keeping the mixture stiff. I use an electric hand mixer.
4. Using a tablespoon, place dollops of the mixture onto a non stick baking sheet (allowing them room to spread a little). I use baking parchment.
5. Bake in the oven at 200 deg C (gas mark 6) for about 30-40 minutes, until well risen and crisp. Split open immediately to let the steam out and cool on wire racks.
6. Whip the fresh cream until stiff. Split the buns in half (like a burger bun) fill with the fresh cream and dust with icing sugar.
Chocolate fudge sauce:
1. Combine all the ingredients, except the vanilla flavouring in a saucepan and mix well.
2. Slowly bring to the boil, stirring occasionally, Boil for exactly 5 minutes, then add the vanilla flavouring. Cool the sauce slightly before serving.
Makes around 25-30 profiteroles.
This is a real favourite in our house ;D
TIP:
If you don't use all the sauce in one go ~ it will 'set' a little. Easily remedied though ~ just put it in the microwave for 10-20 seconds to loosen up a little. Stir well.
The bun 'shells' can also be frozen (minus the cream).
I love profiteroles Im trying to give all cakes up till I lose at least a stone and I have only lost 4lbs up to now. 
