Profiteroles

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 100g unsalted butter
 250g water ( yes weigh it )
 Pinch of salt
 150g plain flour
 Whipped cream ( that you can flavour if liked
 A good quality dark chocolate ( melted )
 4 beaten eggs

1

Heat oven to 180-200c

2
3
4
5

Line a baking sheet with greaseproof

6
7
8

Melt the butter in the water on a low heat

9
10
11
12

When it's melted , turn up the heat and put in the flour and salt ( beat it in well )

13
14
15
16

Remove from the heat and keep beating until the mixture comes away from the sides of the pan

17
18
19
20

Tip into a large bowl and let it cool for about 10 minutes

21
22
23
24

Gradually beat in the eggs a little at a time

25
26
27
28

You want a smooth glossy batter

29
30
31
32

Put the mixture into a piping bag and pie out small balls . With a wet finger press down the "tail" left by piping

33
34
35
36

Bake for about 20 minutes ( it helps to have a baking tray in the bottom of the oven and just before you close the door add half a glass of water to the tin to create steam )

37
38
39
40

When risen and golden take out of the oven and make a small hole in the bottom of each one

41
42
43

Switch off the oven and put the profiteroles back on the baking sheet upside down .

44
45

Step 13

46
47

Return to oven for 5 minutes

48
49
50
51

Cool on a wire rack

52
53
54
55

When cold fill with cream and dip the top in melted chocolate

56
57
58
59

ENJOY !!

Category

Ingredients

 100g unsalted butter
 250g water ( yes weigh it )
 Pinch of salt
 150g plain flour
 Whipped cream ( that you can flavour if liked
 A good quality dark chocolate ( melted )
 4 beaten eggs

Directions

1

Heat oven to 180-200c

2
3
4
5

Line a baking sheet with greaseproof

6
7
8

Melt the butter in the water on a low heat

9
10
11
12

When it's melted , turn up the heat and put in the flour and salt ( beat it in well )

13
14
15
16

Remove from the heat and keep beating until the mixture comes away from the sides of the pan

17
18
19
20

Tip into a large bowl and let it cool for about 10 minutes

21
22
23
24

Gradually beat in the eggs a little at a time

25
26
27
28

You want a smooth glossy batter

29
30
31
32

Put the mixture into a piping bag and pie out small balls . With a wet finger press down the "tail" left by piping

33
34
35
36

Bake for about 20 minutes ( it helps to have a baking tray in the bottom of the oven and just before you close the door add half a glass of water to the tin to create steam )

37
38
39
40

When risen and golden take out of the oven and make a small hole in the bottom of each one

41
42
43

Switch off the oven and put the profiteroles back on the baking sheet upside down .

44
45

Step 13

46
47

Return to oven for 5 minutes

48
49
50
51

Cool on a wire rack

52
53
54
55

When cold fill with cream and dip the top in melted chocolate

56
57
58
59

ENJOY !!

Profiteroles