Profiteroles with Chocolate and Caramel Sauce
2 cups (500ml) water
14 tbsp. (200g) unsalted butter
2 cups (250g) flour
7 whole medium eggs
Oven: 425ÂºF / 220ÂºC
Boil the water and butter together, mixing well. Remove from the heat and add the flour. The mixture should come clean away from the sides of the saucepan creating a thick roux. When cool, mix the eggs one by one and use as required.
To make profiteroles, spoon the pastry into a piping bag and pipe out circular rounds about two inches (5cm) apart, an inch (2.5cm) in diameter and about half an inch (1.5cm) high. Wet the tip or your finger and flatten the top very slightly (to make them round)
Bake for 25 minutes until golden brown. When you take them out of the oven, pierce them with a knife (this allows steam to escape and stops them going soggy).
Â¾ cup sugar
1 cup whipping cream, boiled
Melt the sugar gently in about 2 tbsp of water in a pan. Dip a brush into cold water and gently brush the sides to stop the crystallizing. Bring the sugar to a caramel color. Now add the boiled cream stirring slowly, because it will boil very easily. Pour into a jug.
Rich Chocolate Sauce
7 ounces (200g) best bitter chocolate
2/3 cup (150ml) milk
2 tbsp. heavy cream
2 tbsp. sugar
2 tbsp. butter, diced
Melt the chocolate in a bowl over a saucepan of simmering water. Bring the milk cream and sugar to a boil in a saucepan. Cool slightly and pour in the melted chocolate. Heat again turn off the heat and add the butter gradually.
You can make all sorts of things from choux pastry. Rather than profiteroles, try making eclairs. Prepare the pastry in exactly the same way but pipe them out into sausages, not rounds.
Caramel Sauce Danger Point
When heating the cream be careful not to let it burn.
Stop Skin Forming
This is a trick that stops skin forming on any sauce - so you can prepare it in advance, keep it and then simply re-heat it when you need it. When the sauce is ready, pour it into a bowl and cover it with kitchen wrap. But don’t cover the top of the bowl, push the kitchen wrap down so it touches the surface of the sauce and covers it completely.