Profiteroles with Vanilla Cream
Serves: 8
Preparation: 25 minutes
Cooking Time: 25 minutes
Ingredients
- Choux pastry
- 260ml semi skimmed milk
- 1 tsp caster sugar
- Pinch of salt
- 100g (3 1/2oz) Butter
- 120g (4 1/2oz) plain flour
- 4 eggs, beatenChocolate sauce
- 125g (5oz) dark chocolate, broken into pieces
- 50g (2oz) Butter
- 1 tbsp golden syrup
- 2 tbsp coffee granules
- 1⁄4 tsp vanilla extract
- Vanilla Cream
- 150ml (1/4 pint) double cream
- 1 tbsp icing sugar
- 1 vanilla pod, split lengthways and seeds scraped out
Method
- Preheat the oven to 220°C, 425°F, gas mark 7.
- For the choux buns, combine the milk, sugar, salt and butter in a heavy-based saucepan.
- Heat gently and stir until the butter has melted.
- Quickly sieve the flour into the saucepan and beat in with a wooden spoon.
- Keeping the heat low, beat the ingredients together vigorously for 4-5 minutes. The paste is ready when it clumps together in a smooth ball and comes away cleanly from the sides of the pan.
- Remove from the heat and cool.
- When cool, beat the eggs into the paste a little at a time, beating well between each addition.
- Using a piping bag or teaspoon, pipe or heap teaspoonfuls of the mixture, the size of a 50p coin, onto baking sheets lined with silicone paper, or greased baking trays.
- Bake in batches in the oven for 20-25 minutes, or until golden brown and crisp (if the buns are just yellow, they will deflate upon cooling).
