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BASIC CHOUX PASTRY
Preparation time: 30 mins
Cooking time: 20-30 mins
Oven 400F
Serves: 4 (makes about 16 buns)
85g butter, cut into small cubes
220ml water
105g plain flour
A pinch of salt
3 eggs beaten
1.Place the butter and water in a saucepan over a low heat and allow the butter to melt.
2.Sift the flour 3 times onto greaseproof paper.
3.When the butter has melted, turn the heat to high and bring the mixture to the boil.
4.As soon as the water comes to a fast boil, so that the liquid climbs the side of the pan, turn off the heat and quickly tip the flour all at once into the liquid.
5.Using a wooden spoon, stir the flour into the liquid to form a firm, smooth paste.
6.Beat the paste till it comes away from the edges of the pan, forming a ball.
7.Tip the paste, (panade) onto a cool plate and smooth it into a thin layer.
8.Leave to cool for 10 mins, until it feels just warm to the touch.
9.Return the paste to the pan and beat in the eggs, a tablespoon at a time, beating well after each addition.
10. Continue adding the egg till the mixture is a reluctant dropping consistency, holds its shape and has a slight sheen.
11. The panade can now be used immediately or it can be refrigerated for 24 hours if tightly covered, or frozen for up to 1 month.
12. To bake the buns, pipe or spoon walnut-sized lumps onto a lightly greased baking sheets.
13. Bake in the top third of the oven for 20-30 mins.
14. When the buns are golden brown and firm remove them form the oven.
15.Make a small hole in the bottom of each bun using the tip of a small knife.
16.Lay the buns on the baking sheet so the hole are uppermost and return to the oven for a further 5 mins. This allows the interiors to dry out and become crisp.
17.Remove from the oven and leave on a wire rack to cool before using.
CHOCOLATE PROFITEROLES WITH ICE CREAM FILLING
110g plain chocolate
15g butter
2 tablespoons water
1 tub of vanilla ice cream
1.Place the chocolate, butter and water in a small heatproof bowl, over, but not touching, simmering water.
2.Melt all the ingredients together, put to one side.
3.Using a sharp knife make a cut at the bottom of each choux pastry bun (as made above) and fill with vanilla ice cream.
4.Place 4 buns each into individual stemmed glass desert dishes pour over some of the warm chocolate sauce.
5. Serve immediately.
Preparation time: 30 mins
Cooking time: 20-30 mins
Oven 400F
Serves: 4 (makes about 16 buns)
85g butter, cut into small cubes
220ml water
105g plain flour
A pinch of salt
3 eggs beaten
1.Place the butter and water in a saucepan over a low heat and allow the butter to melt.
2.Sift the flour 3 times onto greaseproof paper.
3.When the butter has melted, turn the heat to high and bring the mixture to the boil.
4.As soon as the water comes to a fast boil, so that the liquid climbs the side of the pan, turn off the heat and quickly tip the flour all at once into the liquid.
5.Using a wooden spoon, stir the flour into the liquid to form a firm, smooth paste.
6.Beat the paste till it comes away from the edges of the pan, forming a ball.
7.Tip the paste, (panade) onto a cool plate and smooth it into a thin layer.
8.Leave to cool for 10 mins, until it feels just warm to the touch.
9.Return the paste to the pan and beat in the eggs, a tablespoon at a time, beating well after each addition.
10. Continue adding the egg till the mixture is a reluctant dropping consistency, holds its shape and has a slight sheen.
11. The panade can now be used immediately or it can be refrigerated for 24 hours if tightly covered, or frozen for up to 1 month.
12. To bake the buns, pipe or spoon walnut-sized lumps onto a lightly greased baking sheets.
13. Bake in the top third of the oven for 20-30 mins.
14. When the buns are golden brown and firm remove them form the oven.
15.Make a small hole in the bottom of each bun using the tip of a small knife.
16.Lay the buns on the baking sheet so the hole are uppermost and return to the oven for a further 5 mins. This allows the interiors to dry out and become crisp.
17.Remove from the oven and leave on a wire rack to cool before using.
CHOCOLATE PROFITEROLES WITH ICE CREAM FILLING
110g plain chocolate
15g butter
2 tablespoons water
1 tub of vanilla ice cream
1.Place the chocolate, butter and water in a small heatproof bowl, over, but not touching, simmering water.
2.Melt all the ingredients together, put to one side.
3.Using a sharp knife make a cut at the bottom of each choux pastry bun (as made above) and fill with vanilla ice cream.
4.Place 4 buns each into individual stemmed glass desert dishes pour over some of the warm chocolate sauce.
5. Serve immediately.
profiteroles,filled with ice cream,warm chocolate sauce,free,recipe,
profiteroles,filled with ice cream,warm chocolate sauce,free,recipe,