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47
PAge heAder.....
RECIPES
PROFITEROLES
Makes 16
INGREDIENTS
100g butter, chopped
1 cup (250ml) water
1 cup (150g) plain flour
4 eggs, lightly beaten
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
Icing sugar, to serve
METHOD
1. Position 1 shelf just above the centre and
1 shelf just below the centre position in
the oven. Preheat oven 220°C fan forced.
Line two baking trays with baking paper.
2. Combine the butter and water in a
medium saucepan over medium-low
heat, heat, stirring often, 5 minutes until
butter melts. Increase heat to high, bring
to a rolling boil (the mixture should start
to rise in the pan). As it does, quickly
remove from heat, add all the flour,
stirring constantly until mixture comes
together in a ball and leaves the sides of
the saucepan. Transfer the hot dough to
bowl of the mixer.
3. Assemble mixer using scraper beater.
Slowly turn mixer to LIGHT MIXING
setting, add a quarter of the egg and beat
until well combined; continue adding
the egg until the choux pastry is thick
and shiny.
4. Pipe or spoon choux pastry onto trays
allowing room for spreading. Bake for
10 minutes. Reduce oven to 200°C fan
forced and bake a further 15–20 minutes,
or until the choux is puffed, golden and
firm to touch. Allow to cool completely
on trays.
5. Wash and dry mixer bowl. Assemble
mixer using the whisk attachment.
Combine the cream, icing sugar and
vanilla in the mixer bowl. Slowly turn
mixer to AERATE/WHIP setting and
whisk for 40–50 seconds until firm
peaks form. Cover and refrigerate until
ready to serve.
6. Cut the profiteroles in half with kitchen
scissors. Fill with cream. Dust with icing
sugar to serve.
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