The Rookie Chef

Nadiya Ziafat explores the dishes she loves and enlists cookery writers and chefs in getting them just right

This episode our cookery writer and baking whizz Liberty Mendez shares a foolproof profiteroles recipe and gives her top tips for perfect choux pastry.

LIBERTY’S TOP TIPS

z ensure the choux mix is cool enough before you add the eggs, or the mixture will split.

z before you pipe the profiteroles make sure the consistency of the dough is right. It should just about fall o your spoon. Add the egg gradually and remember, you don’t need to use all the egg.

z your oven should be hot enough, around 220C, so invest in an oven thermometer. The sudden gush of heat is a big factor in making the profiteroles rise.

z profiteroles freeze very well. Simply pipe the raw dough and put in the freezer on a baking tray, then once frozen, pop them in a bag to save space. Take a few out whenever you want but be sure to defrost them thoroughly before baking on a lined tray.

Tune in to the Rookie Chef where you can hear Liberty talking to Nadiya about how to make perfect pro iteroles – available to download from Acast, Spotify, itunes and podcast streaming services.