Thursday, September 13, 2012

Profiteroles


I am my own worst enemy...or friend..

Recipe


Choux pastry

50g (2oz) Butter/margarine
150ml (1/4 pint) Water
100g (4oz) Plain Flour
3 Eggs

Place fat in water and melt over gentle heat.  (Make sure water is boiling before adding flour.)
Stir in flour, continue stirring until mixture forms a ball.
Leave to cool
Thoroughly beat the eggs into the cooled mixture, a little at a time.  If necessary, remove any lumps with a whisk.
Should be a thick batter consistency.

On a baking sheet, drop a tablespoon on to sheet and bake in pre-heated oven 220 ÂșC
When golden and puffed, take out and cut/split open. 
Return to oven for a few more minutes to dry up the insides.
Remove and leave to cool before filling.

Source: Be-Ro Cook Book 

Topping
Melt chocolate for topping

Filling
Whip cream.
Berries in some sugar








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