Paddlers Profiteroles


Profiteroles

These bad boys will hit the spot! brought to you by Dartmoors Julie Elworthy who gave Ross a master class in these gems!! Go easy they are good!

What you need?

  • Whisk electric ideal

  • knife

  • table spoon

  • greases tin

  • bowl

  • teaspoon/tablespoon

Ingredients

50g Stork

150ml Water

65kg plain flour

3 eggs

100ml double cream

150g dark chocolate

Serves 10 profiteroles

Method

-Crank that oven up to 220c

heat the stoke, in the 150ml of water when the stork has melted bring to boil and tip in 65g of plain flour.

  • Remove from heat and stir until it comes clean from the saucepan.

  • Beat in 2 eggs until it goes smooth and glossy

  • Spoon out onto a greased tray giving a little distance between them for rising. Use a table spoon for big ones and teaspoon for little ones.

  • Bake at 220c for 15 minutes and then 190c for 15minutes until light and golden

  • Leave to cool, slice open. Whisk double cream, best done with electric mixer. Until thick.

  • Melt chocolate over heated water. Add an egg this will make it go glossy

spoon in cream and cover in chocolate.

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