Profiteroles Recipe
Ingredients
| Butter | 2 Ounce (Choux pastry:) | |
| Milk or water | 1/4 Pint, mixed (Choux pastry:) | |
| Plain flour | 2 1/2 Ounce, sifted (Choux pastry:) | |
| Eggs | 2 , beaten (Choux pastry:) | |
| 1/2 pint thick cream, lightly whipped | ||
| Icing Sugar | 8 Ounce (Filling and icing:) | |
| Cocoa | 1 Tablespoon (Filling and icing:) | |
| Rum | 1 Tablespoon (Filling and icing:) | |
| Warm water | 2 Tablespoon (Filling and icing:) | |
Directions
Put the butter, milk and water in a small pan and bring to the boil.
Remove the pan from the heat, add the flour all at once and beat the mixture until it forms a ball.
Gradually beat in the eggs to make a smooth, shiny paste.
Put the mixture in a large piping bag fitted with a 1/2 inch plain nozzle.
Pipe 20 blobs on to a greased baking tray.
Bake at 425°F, Gas Mark 7 for 10 minutes, then reduce the oven temperature to 375°F, Gas Mark 5 for a further 15 to 20 minutes until golden brown.
Split one side of each bun so the steam can escape.
Cool on a wire rack.
Fill each bun with whipped cream.
Sift the icing sugar and cocoa into a bowl.
Stir in the rum and sufficient warm water to make a thick glace icing.
Spear each bun with a fork and dip the tops in icing.
Pile up in a pyramid as each one is finished.
Serve the same day.
Remove the pan from the heat, add the flour all at once and beat the mixture until it forms a ball.
Gradually beat in the eggs to make a smooth, shiny paste.
Put the mixture in a large piping bag fitted with a 1/2 inch plain nozzle.
Pipe 20 blobs on to a greased baking tray.
Bake at 425°F, Gas Mark 7 for 10 minutes, then reduce the oven temperature to 375°F, Gas Mark 5 for a further 15 to 20 minutes until golden brown.
Split one side of each bun so the steam can escape.
Cool on a wire rack.
Fill each bun with whipped cream.
Sift the icing sugar and cocoa into a bowl.
Stir in the rum and sufficient warm water to make a thick glace icing.
Spear each bun with a fork and dip the tops in icing.
Pile up in a pyramid as each one is finished.
Serve the same day.
Chef
