Hey Folks,

Hope you all had a fab weekend! Today myself and Gaila cooked up a little feast for our dinner. Now that it is all eaten up and the dishes cleaned, we have our feet up and thought we would share it with you guys!

Profiteroles are nice and easy way to get into working with pastry as (I believe) it is the only pastry which the weather wont effect.

To start off, dice 85 g of butter into small cubes, place in a saucepan with 220 ml water and place on a medium heat. In the meantime sieve 105g plain flour with a pinch of salt three times, yes that is three times, get more air in the flour!

When your butter is melted, turn up your heat to high, you`ll notice the liquid will start to climb, this is when to add your flour.

Stir firmly till a soft dough is formed

keep stirring till the dough comes away from the side of the saucepan.

Cool the paste on a cold plate, smooth it into a thin layer, leave to cool for 10 minutes.

Crack three eggs into a cup and beat well. Put your paste back into the saucepan and beat in a little egg at a time, around a tablespoon, but make sure you beat well after each addition.

Preheat your oven to 200 celsius.

Grease a baking tray and lightly dust it with flour. Pipe your choux pastry on the tray, the size of a walnut, giving at least an inch between each one.

Bake in the top half of your oven for 20 minutes, till golden, it might take a little longer, take out the oven, turn the buns upside down and make a little hole in the bottom, place back in the oven for 5 minutes just to dry them out.

Cool them down fully on a wire rack.

Now as there are 2 of us we decided to eat half and freeze the other half and keep them in the freezer. Now that they are cool whip up 300 ml of fresh cream, (for all the profiteroles double all the ingredients) a nice soft whipped cream, if you over whip it you`ll have a grainy cream which is not so pleasant. Add 1 tablespoon of sieved icing sugar and fold in.

Using a piping back and a small nozzle pipe the cream into the choux buns.

Melt 113 g dark chocolate with 2 tablespoons of water and 8 g butter in a bowl over steaming water, stir till melted.

Dip in your profiteroles to cover the top, place on a serving plate, dust with a little icing sugar and eat straight away!

Enjoy! Let us know if you give this recipe a go!

T&G

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