NO CHEF WHITES NO COOKING
CHOUX PASTRY/ profiteroles
QUANTITY
|
INGREDIENT
|
150ml
|
Water
|
5g
|
salt
|
60g
|
margarine/ butter
|
90g
|
Strong white Flour ( bread flour)
|
2
|
Eggs
|
| 200 ml whipping or double cream 200g dark chocolate e.g. Bourneville |
You will probably not have time to put the cream in the profiteroles in class because they will be too hot but you should bring it anyway
|
- Sieve the flour onto a piece of grease proof paper
- Melt the fat in the water then bring it to the boil (do not allow the water to boil away as this will change the proportions of the ingredients.
- Remove from heat
- Quickly add the sieved flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat tip on to the grease proof paper
- Beat the eggs in a bowl.
- When the mixture is cool to the touch. Gradually add the beaten eggs, mixing well.!You may not need all the eggs.The paste should be of dropping consistency.
