PROFITEROLES

Grade 6 loved this episode of Celebrity Bake Off. Why not watch it and then follow the recipe for their 'show stopper' - profiteroles. Little hollow balls of choux pastry, filled with fresh cream and topped with shiny chocolate ganache! 

Ingredients

for the choux

1/2 cup water

1/4 pkt butter

1 tsp sugar

pinch salt

1/2 cup plain flour

2 large eggs

for the filling

250ml cream

1 tbsp powder sugar

for the chocolate ganache

100g chocolate

50ml milk

1 tbsp sugar (opt.)

Pre-heat the oven to 200ºC fan 

Measure the water, salt, sugar and butter into a pan. 

Melt the butter into the water over a gentle heat

Once melted, turn up the heat and bring to the boil

Turn off the heat and immediately add the flour all in one go

Stir vigorously and continuously...

...to form a thick paste that comes away from the edge of the pan

(if it doesn't, heat the mixture gently, stirring continuously until it does!)

Move the mixture into a large bowl and cool for 10 minutes

Using a stand mixer, electric whisk or a wooden spoon (and a strong arm!) add one egg at a time, beating well between each egg.

The mixture should slowly drop in a V shape once it's ready (add more egg if it's too stiff)

Grease a baking tray with oil. Splash it with water 

(this helps to produce a steaming oven which helps the choux rise)

Blob teaspoons of mixture on to the tray, allowing some rising space between them

Bake for 20 minutes...

...until golden brown and very crispy.

Cool completely. 

Meanwhile, whip up the cream to form soft peaks

Split the profiteroles in half

Fill each with a heaped tsp of whipped cream and pop the lid back on.

Heat milk, chocolate and sugar together in a microwave safe bowl 

(around 30 seconds to 1 minute)

Stir to form a shiny ganache

Spoon/pour over stacked profiteroles and serve immediately!

Store the remaining filled or unfilled profiteroles in the freezer and use as required.