Profiteroles


Serves 10 or more
Cuisine type: French
Cooking time: More than 1 hour
Course: Dessert
Cooking method: bake
Season: All year round

Profiteroles Profiteroles are made from choux pastry; they are also known as puffs. The cooked dried out puffs will keep in an airtight container for about a week or may be frozen for about a month. Re-crisp puffs in a moderate oven for a few minutes. Cool, fill as close to serving time as possible. Chocolate sauce can be made a day ahead. This recipe is not suitable to microwave.
Profiteroles are made from choux pastry; they are also known as puffs. The cooked dried out puffs will keep in an airtight container for about a week or may be frozen for about a month. Re-crisp puffs in a moderate oven for a few minutes. Cool, fill as close to serving time as possible. Chocolate sauce can be made a day ahead. This recipe is not suitable to microwave.
INGREDIENTS

75g butter, chopped
250ml (1 cup) water
1 cup plain flour
4 eggs
300ml thickened cream
Chocolate sauce
1 egg
2 egg yolks
1/3 cup sugar
1 teaspoon grated orange rind
2 tablespoons Grand Marnier
60g dark chocolate
½ cup thickened cream

METHOD

Combine butter and water in saucepan, bring to the boil. When butter is melted and water boiling rapidly, add sifted flour all at once; stir vigorously until mixture leaves side of saucepan and forms a smooth ball.

Transfer mixture to small bowl of electric mixer, add eggs one at a time, beating well after each addition. Mixture should be glossy.

Drop teaspoonfuls of mixture about 5cm apart onto greased oven trays. Bake in hot oven 10 minutes, reduce heat to moderate, bake further 15 minutes or until puffs are lightly browned and crisp. Make a small slit in the side of puffs to allow steam to escape, return to moderate oven for about 10 minutes or until dry. Cool to room temperature, cut in half; remove any soft mixture from centre. Fill puffs with whipped cream and serve with chocolate sauce.

Chocolate sauce: Combine egg, yolks, sugar, rind and Grand Marnier in top of double saucepan or bowl over simmering water, whisk for about 10 minutes or until thick and frothy — cool to room temperature. Melt chocolate over hot water, stir into egg mixture, cool to room temperature. Beat cream until soft peaks form, gently fold into chocolate mixture.

Makes about 30.



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