Recipes+
Ingredients
Profiteroles
White chocolate filling
Method
1.Preheat oven to 220°C (200°C fan-forced). Grease 2 baking trays.
2.Combine butter and 1/2 cup water in a small saucepan: stir over moderate heat until butter melts and mixture comes to the boil.
3.Stir in flour and cocoa; cook and stir for 1 minute or until mixture forms a ball. Transfer to a small bowl. Using an electric mixer. gradually beat in eggs, one at a time until mixture becomes glossy.
4.Spoon mixture into a piping bag fitted with tom plain tube; pipe small dollops of pastry onto prepared trays, about 5cm apart. Bake tor 8 minutes.
5.Reduce oven to 180°C (160°C fan-forced). Bake further 10 minutes, or until puffed, golden and crisp. Cut a small slit in side of each profiterole, to let steam escape. Stand in oven with door ajar 5 minutes. Remove from oven; cool completely.
6.Meanwhile, make filling: combine chocolate and cream in a medium saucepan. Stir over low heat until chocolate melts and mixture is smooth.
7.Transfer to a medium heatproof bowl. Refrigerate for 20 minutes, stirring. or until just set.
8.Using a whisk, whip filling for 30 seconds or until light and fluffy. Pipe filling into slits in profiteroles to fill. Dust profiteroles with icing sugar; serve with berries.
If you don’t have a piping bog, drop heaped spoonfuls of pastry onto trays. You don’t have to use strawberries -you can serve profiteroles with any kind of berries. Store unfitted profiteroles airtight in freezer for up to 1 month. White Chocolate Filling: To ensure even setting, stir filling every 5 minutes while chilling. White Chocolate Filling: Use leftover filling in crepes.
Note
