. : Profiteroles

Here is my recipe for Profiteroles, I doubled the original recipe as I like to make mine big, if you like smaller ones then just halve it, makes approx. 30 to 35 large ones.

Preheat oven 200c/ 400f/ Gas Mark 6.

The finished Product Yumm

Choux Pastry
250g Butter
400mls water
1 1/2 cups plain flour sifted
6 eggs

Cream Filling
300mls Thickened Cream
2 Tablespoons Icing Sugar
( you can have as much or as
less as you like with the sugar
personal taste, you can leave it
out all together if you like).

Chocolate Topping
250g Dark Chocolate Buds

To make pastry, place the water and butter in a saucepan and bring to the boil. Meanwhile beat your 6 eggs together in a jug. Once butter and water have come to boil remove from heat and beat the flour with wooden spoon until smooth. Set aside to cool approx. 20 minutes

Mix in half of the beaten eggs into the mixture with a wooden spoon, once you have incorporated them in add the remaining eggs mix this until has a soft dropping consistency.

This is the constancy you want after you
have mixed in all the eggs.

Place baking paper on your trays and place spoon fools of mixture leave a bit of room between as they rise and puff up. I used tablespoon full if you wish to make small once just decrease the size of your spoon, you may wish to put mixture into piping bag but I never have time for that.
Place in oven for approximately 25 mins or until brown and not soft they should be hard to touch, then turn oven off, put a split in them to release the steam and let sit in oven cool down and dry out, never take them straight out or the will fop.
Once they are cooled fill them with the cream and top with chocolate.

Cream Filling
Beat together the cream and the icing sugar until thick and spoon into cooled puffs.
Chocolate Topping
Melt chocolate bits in the microwave, I do this by placing in microwave safe bowl and give short bursts of about 25 seconds then take out and give a quick stir, usually around 2 mins and its melted beautifully but keep and eye on it. Then dip or spoon the toping over the filled puffs or you can use a pastry brush.