Profiteroles Ingredients: Topping: 150ml cold water 100g white choc broken up 55g butter 150ml double cream Pinch of salt (optional) Natural beetroot juice to colour 70g plain white flour 2 eggs lightly beaten Filling: 500ml Double cream 1 Tablespoon icing sugar 1. Preheat the oven to 170 degrees 2. Heat the water, butter and salt in a pan and bring to the boil. When the butter has melted, remove the pan from the heat and add the flour. Beat the mixture together quickly with Bamboo Spoon until it begins to form into a ball. 3. Transfer the dough into Classic Batter Bowl and gradually add the eggs a small amount at a time, whisking using the Stainless Steel Whisk. 4. Using the Small Stainless Steel Scoop, put the mixture into the wells of the Deluxe Mini Muffin Pan. One scoop fits each well perfectly. 5. Put into the oven for 20-25 mins, baking until they are golden brown and evenly cooked. 6. When cooked, remove from the oven and place onto the Stackable Cooling Rack. Pierce each puff with the Quikut Paring knife to allow the steam to escape. 7. Cool on the rack for 10 mins and then remove the profiteroles from the Deluxe Mini Muffin Pan to cool for a further 10 mins. 8. While the profiteroles are cooling make the sauce. Add the broken white chocolate and double cream to a saucepan and melt over a low heat, stirring constantly with the Classic Mix N Scraper. When the choclate has fully melted and the mixture begins to thicken, remove from the heat and allow to cool for at least 30 mins. Add colouring as preferred. 9. Add 1 tablespoon of icing sugar, measured out using the Adjustable Measuring Spoons, to the double cream. Whisk using the double balloon whisk and then using the Mini Mix N Scraper transfer into the Easy Accent Decorator. Add the Bismark tip to the Easy Accent Decorator and then insert the tip into each profiterole via the holes cut earlier for steam to escape. As you pipe the mixture in, draw the tip out of the profiterole to avoid overfilling. 10. Stack the profiteroles on the Shimmering Glass Round Platter or in the Trifle Bowl for entertaining. Pour over the chocolate sauce mixture and serve. Any left over sauce can be stored in the prep bowls in the fridge for up to 48 hours.
Posted on: Tue, 05 Nov 2013 09:26:30 +0000
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