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To make the choux pastry, put 200 ml water, 4 tsp caster sugar and 85 g butter in a saucepan and heat gently to melt the butter.
Turn up the heat and tip in 115 g plain flour and a pinch of salt and beat vigorously, removing from the heat, until the mixture
forms a smooth paste and comes away from the sides of the pan. Transfer the mixture to a large bowl and leave to cool. Beat in
3 eggs, one at a time, until the mixture is smooth and glossy. Lightly butter a large baking sheet, put a plain 1 cm nozzle into
a piping bag then fill it with the mixture and pipe small balls in lines on the baking sheet. With a wet finger, press down the
pointy tips of the balls. Heat the oven to 200°C and place a cup of water into a roasting pan at the bottom of the oven – this
creates steam to help the pastry rise. Put the choux pastry balls into the oven and bake for 25 – 30 minutes, until golden brown
and crispy. Remove from the oven and puncture the base of each profiterole with a skewer, put back onto the baking tray with the
bases facing upwards and return to the oven for another 5 minutes, to dry out the profiteroles. Remove and let cool. Whip 600ml
double cream with the zest of an orange until stiff, fill a piping bag with a 1/2 cm nozzle and stuff the profiteroles with the
whipped cream. Pile the profiteroles onto a plate to form a cone. Put 100 ml water and 80 g caster sugar into a saucepan and bring
to a simmer. Break 200 g dark chocolate into small pieces and put into a bowl over simmering water, and when melted, pour in the
syrup mixture and stir until smooth and shiny. When cool, pour the chocolate sauce over the profiteroles and serve.
All images are © Chris Gibbins
Raymond | 22-Mar-2021 00:16 | |