A delicious and easy recipe provided by our, Events Coordinator, Olivia Marrie.
- 50g butter (preferably unsalted), cut into cubes
- 2 tbsp caster sugar
- 75g strong white flour sifted with a pinch of fine sea salt
- 2 eggs, lightly beaten
- 300ml double cream
- few drops vanilla extract
- chocolate for decoration
* Heat the oven to 220C/200C fan/gas 7.
* To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
* Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.
* When the profiteroles are cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
* For the sauce melt chocolate and then drizzle on the top of each profiterole. Leave to set for another 15 minutes minimum.