Fwd: Sweet Treats

---------- Forwarded message ----------
From: e-mail fimacd2005 <fimacd2005@ntlworld.com>
Date: 30 September 2010 21:03
Subject: Sweet Treats
To: fimacd2005.humphrey05@blogger.com

Perfectly Puffed Profiteroles

 

 

 

 

 

Admit it, how many people do you know that don't adore those lovely pastry treats that literally melt in your mouth and are so edible that you can eat about 20 in one go? Yes of course I'm talking about profiteroles and here I'm going to show you how totally easy it is to make some divine little drops of heaven complete with the delicious sauce to go with it... Maybe it's not such a good idea that I let you have the recipe.....

 

 

For the ingredients you are going to need :

Ingredients

For the choux pastry

·         100g/3½oz butter

·         125g/4oz plain flour, sifted

·         4 free-range eggs

For the filling

·         250ml/9fl oz double cream

·         ½ tsp vanilla essence

·         2 tbsp caster sugar

For the chocolate sauce

·         100g/3½oz dark chocolate (minimum 70% cocoa solids)

·         3 tbsp double cream

Sound like a lot of stuff but it's really not!

 

Pop the oven on to about 200c.

Put your butter into the pan with 1/2pt water and heat gently until the butter is no more. This shouldn't take too long so no panic about falling asleep at the hob. Add your flour to the mix and bash it about a bit with a nice wooden spoon so that it ends up like lumpy mash (delightful imagery).

Next add your eggs one at a time slowly and stir stir stir until everything is yummy and glossy looking. Drag some baking trays out of the cupboard and wet some baking parchment to put on top. If it's dry it gets all sticky so not a good idea. Then dollop the mixture about 1 teaspoon each on the tray and bake for 20 minutes until it's all puffed up.Hmm….

Cut a little hole in each profiterole to let the air come out then set them to cool for a few minutes. By now you will be salivating with delight, I know I am from simply typing this.

Normally doing anything as regards to whipping cream is much less hassle with a portable whisk although if you really want to spend more time whisking it yourself then you'll have to whip together the cream and the vanilla essence until there are wispy little peaks appearing. Next gently fold in the caster sugar but be careful not to fold away the peaks!

When the profiteroles are completely cold pipe the cream into the little slit you have made and pile up on a dish to scoff to your heart's content.

To make the chocolate sauce lightly simmer some water in a pan and place a heatproof bowl of chocolate and cream on top (rather like being at the circus isn't it!) Do not let the bowl touch the water or we will all die!!! Actually it will totally ruin the efforts of making the sauce so best you try not to. When the chocolate is melted then you are all set. Dribble it all over the profiteroles and creep up to your bedroom with a good film to watch and stuff. Divine.