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LOCATION: Recipes >> Pastries >> Profiteroles 03

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2 1/2 oz flour
2 oz butter, cut into small pieces
1 tsp sugar
2 eggs, well beaten
5 oz cold water

Put all the water in a medium-sized saucepan together with the
butter, and leave on one side while you weigh the flour. As you
are going to need to shoot the flour quickly into the water and
melted butter, fold a sheet of greaseproof paper to make a crease
then open it up again. Sift the flour straight onto the paper,
add the sugar to the flour. Place the saucepan of water and butter
over a moderate heat, and stir with a wooden spoon.

As soon as the butter has melted and the mixture has come to up to
the boil, turn off the heat and tip the flour in --all in one go--
with one hand, while you beat vigorously with the other. (this
can be done with an electric hand-whisk.) Beat until you have a
smooth ball of paste that has left the sides of the saucepan clean,
takes about 1 minute. Then add the beaten eggs in - a little at
a time - until you have a glossy paste. Grease a baking sheet
lightly, then hold it under cold running water for a few seconds,
and tap it sharply to get rid of the excess water (this will help
create a steamy atmosphere, which helps the pastry to rise).

1 quantity of choux pastry
1/2 pint cream, whipped thick
8 ozs plain chocolate
3 Tbs water

Preheat oven to 400 F.
Place tsp of choux on the baking tray, then bake in the oven for
10 minutes the increase the heat to 425 F and bake a further 15 -
20 minutes until the choux buns are crisp, light and a rich golden
colour. Pierce the side of each one (to let out the steam), then
cool them on a wire rack.

Melt the chocolate together with the water in a basin over simmering
water, stirring until you have a smooth sauce. Just before serving,
split the buns in half, and fill each with 1 teaspoon whipped cream,
then join the halves together again. Stack the buns into a pyramid
pour the melted chocolate and serve immediately. Don't put the
cream in too far ahead of time as they will go soggy.


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