Choux Pastry

Home made profiteroles are a real treat! In our video, we made 1/2 this recipe with 1 and a half eggs. Just beat 2 eggs and only add as needed.

You will need:
Choux Pastry
85g cold butter, cubed
220ml water
110g plain flour
Pinch of salt
3 eggs, beaten

100 g plain chocolate
15g butter
2 tblsp water

500ml double cream
1 tablespoon of icing sugar

Preheat the oven to 220C
Put the butter and water into a saucepan and melt the butter on a low heat without allowing the water to boil
Have the flour and salt ready in a bowl
When the butter has melted, bring the water to boil
When the boiling water encases the butter, tip the flour in and remove from heat
Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
Transfer to a plate to cool down
Meanwhile add the sifted icing sugar into the double cream and whip until you get soft peaks and set aside to the fridge ( if left in the fridge for longer, it will thicken, so leave under-whipped)
When the choux mixture (called the panade) is blood temperature (comfortable to touch) tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
Line a baking sheet with baking parchment and using a teaspoon place 12  blobs on it, spaced well apart
Place into the oven and turn it down to 200C
Bake for 20-30 minutes,  do not open the oven for at least 20 minutes
They are done when they are three times the size they were originally, golden in colour and light and feel like a ping pong ball
With a skewer, make a small whole at the base of each profiterole and hollow out any raw mixture and leave to dry in a low oven
Leave to cool
Pipe the cream mixture in
To make the sauce: melt the chocolate, butter and water in a bowl over a boiling water
Dip your profiteroles in this mixture or serve as a sauce on the side
For a touch of extra indulgence, decorate with edible gold or silver leaf