Hazel­nut Prof­iteroles

Wine & Dine Cookbook - - CANDY X COOKBOOK -

Makes 12 to 16 dainty prof­iteroles EASY Th­ese de­li­ciously nutty prof­iteroles are a cinch to whip up and sim­ply quite ir­re­sistible.

150ml wa­ter

50g un­salted but­ter

75g flour

Pinch of salt

2 eggs, lightly beaten

For the hazel­nut cream

200g hazel­nuts, roasted and skin re­moved

500ml heavy cream

80g caster sugar

1. Pre­heat the oven to 200˚C.

2. Place the wa­ter and but­ter in a pan and sim­mer till the but­ter is melted.

3. Fold in flour. Place the pan over low heat and and stir un­til the mix­ture forms a ball and be­gins to come off the side of the pan.

4. Trans­fer from heat and cool the dough slightly.

5. Beat in the eggs grad­u­ally with a wooden spoon. (Use a stand­ing mixer if avail­able.) Beat un­til the mix­ture just falls from the spoon but still holds its shape. Trans­fer to a pip­ing bag fit­ted with a noz­zle.

6. Pipe out the prof­iteroles into de­sired size and bake for 18 mins.

7. Pre­pare the hazel­nut cream. Blend the nuts un­til you get a fine paste.

8. Whisk the cream with sugar un­til soft peaks, then fold in the hazel­nut paste. Cool the pas­try be­fore pip­ing in the hazel­nut cream. En­joy!

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