Makes 12
INGREDIENTS
- 60g butter, cut into cubes
- 150ml water
- 75g plain flour, sieved
- 2 eggs, lightly beaten
For the filling
- 300ml whipping cream, whipped
For the wicked chocolate icing
- 150g plain chocolate, chopped
- 150ml double cream
Method
- Put the butter into a heavy saucepan with the water and heat over a medium heat for about 10 minutes or until the butter melts. Bring to a boil but take care not to burn the butter.
- Take the saucepan off the heat and add the sieve plain flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. This should take around 3 minutes.
- Leave to cool slightly then gradually add the eggs, beating well between each addition, to form a smooth, shiny paste.
- Butter a baking tray and sprinkle with water. Put 12 tablespoonfuls of pastry on the tray. Bake in a preheated oven at 220°C/gas mark 7 for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for 20 minutes. Split each profiterole in half and cool on a rack.
- For the wicked chocolate icing, gently melt the chocolate with the double cream in a bowl over a pan of simmering water, stirring until smooth and shiny (taking care not to let it get too hot).
- Sandwich the profiteroles together with the whipped cream, place on individual plates, and drizzle with the chocolate icing.
recipes from channel4.com
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