California Prune, Chocolate and Apple Profiteroles

Course: Dessert Skill level: medium Makes: 30

100 g (3½ oz) unsalted butter

150 g (5½ oz) plain flour 15 g (½ oz) caster sugar 4 medium eggs, beaten For the Filling and Topping: 2 medium apples (Bramley) 100 g (3½ oz) California Prunes puréed with 1 tbs water

100 g (3½ oz) good quality dark chocolate

Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5. Line 2 baking trays with parchment paper.

In a heavy-based saucepan melt the butter in 250 ml (9 fl oz) cold water. Take it off the heat and add the flour and sugar. Beat with a wooden spoon until it forms a ball.

Add the beaten eggs a bit at a time (roughly 1 egg at a time) and beat continuously using the wooden spoon until the eggs are completely mixed in each time. Once the pastry is all combined spoon it into a piping bag with a large sized nozzle.

Pipe on to the baking trays in equal amounts in round ball

shapes – slightly smaller than a golf ball. Remember these will puff up slightly in the oven so leave enough space between them.

Place in the oven for approx. 20 minutes. Check after 15 minutes as ovens vary. They should feel light but not soft on the outside.

As the profiteroles are cooking, make the filling. Peel and chop the apples and cook in a small saucepan with 1 tablespoon of water until soft. Squash them with a fork to get a purée-like consistency. Stir in 1 tablespoon of the California Prune purée and allow to cool.

Once cooked, place the profiteroles on a wire rack and allow to cool for 10 minutes. Using a skewer, make a small hole in the bottom of each profiterole.

Spoon the filling into the piping bag and, using the medium nozzle, fill each profiterole with the filling, arranging them on the serving plate as you go along.

Melt the chocolate over a bainmarie and then mix in the rest of the prune purée. Drizzle the chocolate sauce over the top of the profiteroles and serve.