PROFITEROLES

Our (now grown up) children have never been keen on Christmas pudding or mince pies, so our Yuletide dessert is always profiteroles. But what about making choux pastry? As the angels said ‘Be not afraid’! This recipe, by Johann, is surprisingly easy for something so luxurious.

INGREDIENTS

Icing: 30G BUTTER 60G PLAIN CHOCOLATE 120G ICING SUGAR 2 TBSP WATER 300ML CREAM Choux paste: 60G BUTTER 150ML WATER 75G PLAIN FLOUR 2 MEDIUM EGGS Pre-heat the oven to 200˚C, gas mark 6. Put the butter and water into a saucepan and put on a low heat. Sift the flour on to a sheet of paper. When the butter has melted bring it and the water to the boil and add the flour all in one go and mix it in as quickly as you can with a wooden spoon. Take off the heat and keep mixing. When it has cooled for a couple of minutes add one of the eggs and beat like mad again until the mixture leaves the sides of the pan. Now add the other egg and beat again. The mixture should be smooth and glossy. Lightly grease two baking sheets and put dessertspoonfuls of the mixture on them about 2cm apart each way. Bake for about 20 - 30 minutes. Turn off the oven. Cut their sides with a knife and return to the cooling oven to dry out and cool on a wire rack. Whip the cream. Melt the chocolate and butter in a bowl over hot water and sift in the icing sugar. Stir in the water and keep stirring until the sauce is smooth. Split open the profiteroles and fill with cream. Pile them on a plate and pour over the chocolate icing.