Ingredients
Choux pastry
250ml water
125g butter
125g plain flour
1/4 teaspoon salt
4 eggs
Filling
450ml double cream
1 tablespoon caster sugar
1/2 teaspoon vanilla extract
Topping
75g plain chocolate
Sprinkles
Method
Preheat oven to 230°C.
Boil water in a medium saucepan, stir in the butter until melted. Return to the boil. Add flour and salt at the same time and mix quickly and continually until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each egg until smooth. Spoon the choux pastry on a baking tray in heaped tablespoons allowing room between each for them to expand.
Bake 15 minutes in the preheated oven then reduce heat to 160°C and bake for 25 more minutes. Do not open the door whilst cooking.
Remove profiteroles from oven and remove soft dough from the centre of each. Return the pastries to the oven once you have switched it off and leave for 20 minutes as the oven cools. Cool completely on wire rack.
In a mixing bowl, whip cream into stiff peaks. Stir in vanilla and sugar. Pipe the whipped cream into the profiteroles.
Melt chocolate in a melting pot in the microwave or alternatively over a pan of boiling water. Dip each profiterole in the melted chocolate.
Shake over the sprinkles.
Products used
Master Class Non-Stick Heavy Duty 18cm Saucepan
Kitchen Craft Stainless Steel Eleven Wire 25cm Balloon Whisk
Master Class Silver Anodised 36cm Baking Tray
Master Class Non-Stick 46cm x 26cm Cooling Tray
Sweetly Does It Icing Bag 23cm
Sweetly Does It Medium Writing / Fine Icing Nozzle
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