Profiteroles Recipe
Ingredients
| Butter | 2 Ounce | |
| Water | 1/4 Pint | |
| Plain flour | 2 1/2 Ounce | |
| Eggs | 2 | |
| Double cream | 1/2 Pint, Whipped (To complete dish from freezer) | |
| Suchard sauce | ||
Directions
MAKING
1. In a pan, melt the butter and water and allow it to boil, turn the heat off when it begins to boil and swiftly add all the flour to it
2. Beat it to make a smooth paste; also it should form a clean ball in the middle of the pan
3. Allow this paste to cool ad beat the eggs into it slowly, making sure a piping consistency is achieved
4. Fill this mixture into the piping nozzle and pipe thge mixture on to baking sheets in small dots
5. Bake it for twenty five minutes or so at 425°F; when done, cool and make a small hole in it for steam to escape
SERVING
6. Serve as appropriate
1. In a pan, melt the butter and water and allow it to boil, turn the heat off when it begins to boil and swiftly add all the flour to it
2. Beat it to make a smooth paste; also it should form a clean ball in the middle of the pan
3. Allow this paste to cool ad beat the eggs into it slowly, making sure a piping consistency is achieved
4. Fill this mixture into the piping nozzle and pipe thge mixture on to baking sheets in small dots
5. Bake it for twenty five minutes or so at 425°F; when done, cool and make a small hole in it for steam to escape
SERVING
6. Serve as appropriate
Chef
