Here is the recipe for these delicious mini snacks for parties or late night picks! I'm thinking of doing a baking series! Comment what you'd like me to do next. Enjoy!
200ml cold water
90g unsalted butter
120g plain flour
4 medium free-range aggs
For the crème pâtissière:
4 medium free-range egg yolks
20g plain flour
1 tsp cornflour
300mp whole milk
1 vanilla pod
200ml double cream
For the chocolate sauce:
100g dark chocolate
80g unsalted butter
60g caster sugar
You will also need:
A piping bag
1cm and 5mm plain nozzles
1. Heat the oven to 200°C/fan180°C/ gas 6. Line 2-3 large baking sheets with baking paper. Put the 200ml water and the 90g butter in a large pan and bring to the boil, stirring with a wooden spoon until the butter has melted. Remove from the heat and add all the 120g flour, stirring vigorously for a few minutes until the mixture thickens and comes away clean from the side of the pan.
2. Return the pan to the heat for a couple of minutes to allow the mixture to dry out, mixing vigorously again. Put in a large, cold bowl, then leave to cool for 2 minutes. Whisk in the eggs, one
by one, until the mixture is a dropping consistency.
3. Spoon the mixture into a piping bag fitted with a plain 1cm nozzle. Pipe 40-50 balls the size of small walnuts onto the lined baking sheets, spacing them at least 2.5cm apart. Push down any pointy tips with a wet finger, then bake for 20-25 minutes until golden brown.
4. Lower the oven temperature to 140°C/fan120°C/gas 1 and bake for another 20 minutes or until dried out inside. Set aside to cool.
5. Meanwhile, make the crème pâtissière. Put the egg yolks, 20g flour, cornflour and 70g sugar in a mixing bowl and whisk with a balloon whisk until combined. Put the milk and vanilla pod in a heavy-based pan and bring to the boil. Pour it over the egg mixture, whisking until combined. Pour the mixture into the pan and heat gently, stirring until extremely thick.
6. Push the crème pâtissière through a sieve into a bowl, discarding the vanilla pod. Cover the surface with cling film and cool. Once cold, the mixture should hold its shape when pressed with a spoon.
7. In a mixing bowl, whip the double cream to very soft peaks using a balloon whisk, then fold it into the crème pâtissière. Leave to set for 10 minutes, then spoon into a piping bag fitted with a 5mm plain nozzle.
8. To fill the choux buns, make a hole in the bottom of each one with the point of a sharp knife. Insert the piping bag nozzle and squeeze in some of the filling.
9. For the sauce, put the chocolate in a heavy-based pan with the 120ml water and heat gently, stirring constantly, until the chocolate has melted. Add the 80g butter and the 60g sugar and stir until smooth. Transfer to a large bowl, then chill. 10. Serve the profiteroles on a large platter or individual plates, then drizzle with the chocolate sauce.
❤ WHALAA! Now you have some delicious snacks for parties or bites. Dig in! ❤
Lots of love,
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