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Thursday, 25 August 2011

The perfect profiterole

Below is my recipe for the perfect Chocolate profiterole, The orange in the cream really helps finish it off. I have tried to write it out as simple as i can any comments positive or negative then please let me know

Chocolate and Orange Profiteroles

·         85g unsalted butter
·         200ml cold water
·         4 teaspoons caster sugar
·         115g plain flour
·         pinch of salt
·         3 medium eggs beaten
For the Cream Filling
·         600ml double Cream
·         zest of 3 oranges
For the Sauce
·         50g caster sugar
·         175g plain chocolate

1.     Preheat the oven to 200 degrees
2.     Lightly oil a baking tray
3.     To make the pastry, place the butter and sugar into a large pan with 200ml cold water
4.     Place over a low heat to melt the butter. Now increase the heat
5.     Add the flour and the salt
6.     Remove from the heat
7.     Quickly beat the mixture vigorously till a smooth paste is formed
8.     Once smooth add back to the heat
9.     Stir for one minute then once again remove it
10.  Add the eggs bit by bit mixing well
11.  Continue beating the mix until the paste is smooth and glossy
12.  It should have a dropping consistency
13.  Dip a teaspoon into some warm water and lift out a spoonful of the mixture and place on baking trap rubbing the end to make a smooth round ball
14.  Place in the oven
15.  Bake for 10 – 20 mins until golden brown
16.  Remove from the oven and prick the base of each profiterole
17.  Place back on the baking tray with the hole facing up and cook for a further 5 minutes to dry the inside of the profiterole so they aren’t soggy
18.  Take out and put on a cooling rack and leave to cool
19.  To make the cream. Lightly whip the cream with the orange zest until soft peaks are formed
20.  Don’t overwhip
21.  Once the profiteroles are cold. Fill with the cream
22.  To make the sauce. Melt the chocolate in a bowl over a pan of simmering water. Put the sugar into a small pan with 100ml of water and bring to the boil.
23.  Stir the Melted chocolate and add the water and sugar mix into the chocolate and stir until smooth and shiny
24.  Dip the profiteroles top end first into the chocolate sauce then put in fridge to set

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