Mum's best profiteroles
Award-winning writer, Fiona Beckett, shares her recipe for the 1970's classic dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Freeze un-filled pastry
- Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
- Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don't collapse. Cool on a wire rack.
- When they're cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
- To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.
PER SERVING
564 kcalories, protein 5.0g, carbohydrate 51.0g, fat 39.0 g, saturated fat 21.0g, fibre 1.0g, sugar 38.0g, salt 0.5 g
Recipe from Good Food magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1162666/
http://www.bbcgoodfood.com/recipes/1162666/
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Ingredients
- 50.0g butter (preferably unsalted), cut into cubes
- 2.0 tbsp caster sugar
- 75.0g strong white flour , sifted with a pinch of fine sea salt
- 2 eggs , lightly beaten
- 300.0ml double cream
- few drops vanilla extract
FOR THE SAUCE
- 50.0g cocoa powder
- 175.0g caster sugar
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Cookery and wine writer, Fiona Beckett, shares one of her family's favourite recipes
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Freeze un-filled pastry
Ingredients
- 50.0g butter (preferably unsalted), cut into cubes
- 2.0 tbsp caster sugar
- 75.0g strong white flour , sifted with a pinch of fine sea salt
- 2 eggs , lightly beaten
- 300.0ml double cream
- few drops vanilla extract
FOR THE SAUCE
- 50.0g cocoa powder
- 175.0g caster sugar
PER SERVING
564 kcalories, protein 5.0g, carbohydrate 51.0g, fat 39.0 g, saturated fat 21.0g, fibre 1.0g, sugar 38.0g, salt 0.5 g
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