French Profiteroles Recipe
French Profiteroles is an irresistible mouth-watering recipe. Try this easy to prepare French Profiteroles, you will surely love to serve to your loved ones.
Ingredients
2 oz butter
4 pint water
2 1/2 oz plain flour
2 eggs, beaten
Filling:
2 pint double cream
Icing:
1 1/2 oz butter
1 oz cocoa
4 oz icing sugar
3-4 tablespoons evaporated milk
Directions
Heat the oven to 425°F, 220°C, gas no. 7 and grease a baking tray.
Put the butter and water in a small pan and bring to boil slowly to allow the butter to melt.
Remove from the heat and add the flour all at once and beat until it forms a ball.
Gradually beat in the eggs a little at a time to make a smooth shiny paste.
Put the mixture into a piping bag fitted with a 1/2 inch (1.25 cm) plain nozzle and pipe into 20 blobs on the baking tray and bake for 10 minutes.
Then reduce the heat to 375°F, 190°C, gas no. 5 for a further 15 to 20 minutes until well risen and golden brown.
Split one side of each bun to allow the steam to escape and leave to cool on a wire rack.
Fill each bun with whipped cream.
Now make the icing: melt the butter in a small pan and stir in the cocoa and cook gently for a minute.
Remove the pan from the heat and stir in the sieved icing sugar and evaporated milk, beat well until starting to thicken.
Then spear each bun with a fork and dip into the icing, to just cover the tops.
Pile up in a pyramid as each one is finished.
Put the butter and water in a small pan and bring to boil slowly to allow the butter to melt.
Remove from the heat and add the flour all at once and beat until it forms a ball.
Gradually beat in the eggs a little at a time to make a smooth shiny paste.
Put the mixture into a piping bag fitted with a 1/2 inch (1.25 cm) plain nozzle and pipe into 20 blobs on the baking tray and bake for 10 minutes.
Then reduce the heat to 375°F, 190°C, gas no. 5 for a further 15 to 20 minutes until well risen and golden brown.
Split one side of each bun to allow the steam to escape and leave to cool on a wire rack.
Fill each bun with whipped cream.
Now make the icing: melt the butter in a small pan and stir in the cocoa and cook gently for a minute.
Remove the pan from the heat and stir in the sieved icing sugar and evaporated milk, beat well until starting to thicken.
Then spear each bun with a fork and dip into the icing, to just cover the tops.
Pile up in a pyramid as each one is finished.
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