Profiteroles
How do you make perfect profiteroles? Find out in this recipe which featured on James Martin's Saturday Morning masterclass segment!
Ingredients
Choux:
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling:
- 450ml double cream, whipped
To decorate:
- 200g melted chocolate
- 50ml water
- 50g caster sugar
- 1 knob of butter
Method
Preheat the oven to 200C. Line a baking tray with greaseproof paper.
Heat the water and butter in a saucepan until the butter has melted.
Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
Pipe a 3cm circles onto a lined baking sheet . Bake for 15 minutes until golden and crispy. Cool.
Fill the pastries with cream, heat the sugar and water add the chocolate when melted finish with butter drizzle over in chocolate.
Ingredients
Choux:
- 200ml water
- 85g butter
- 115g plain flour
- pinch salt
- 3 medium free-range eggs
Filling:
- 450ml double cream, whipped
To decorate:
- 200g melted chocolate
- 50ml water
- 50g caster sugar
- 1 knob of butter
Method
Preheat the oven to 200C. Line a baking tray with greaseproof paper.
Heat the water and butter in a saucepan until the butter has melted.
Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
Pipe a 3cm circles onto a lined baking sheet . Bake for 15 minutes until golden and crispy. Cool.
Fill the pastries with cream, heat the sugar and water add the chocolate when melted finish with butter drizzle over in chocolate.
