Profiteroles
Preheat the oven to 200º C
2 ozs butter
¼ pint water
2 ½ ozs plain flour, sieved
2 eggs
Filling
whipped cream
To serve
chocolate sauce
Melt butter in the water and bring to a rolling boil. Remove from the heat and add the flour at once. Beat with a wooden spoon until the paste is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool slightly then beat in the eggs gradually, adding just enough to give a smooth mixture of piping consistency.
Pipe onto greased baking sheets in small buns about 5cm/2in in diameter leaving at least an inch between each bun.. Bake for 20-25 mins, until puffed, golden and crisp.
Allow to cool on a cooling rack, make a small slit in each for steam to escape.
Fill with Whipped cream, arrange the profiteroles on a plate and drizzle with chocolate sauce over the top.
A quick and easy chocolate sauce
3 Mars Bars
3 tblsps Milk
Chop the Mars bars and melt together with milk in a bowl set over a pan of gently simmering water, stirring all the time (the water shouldn’t touch the bottom of the bowl). Pour over Profiteroles while still hot.
Ever try a savoury version? They work just as well and makes a great appetiser.
Sprinkle the top of the buns with favourite chopped herbs, ground spices or grated cheese before putting in the oven to bake.
For the savoury fillings try:
- cream cheese and chive
- prawn & mayo
- cheese and spinach
- egg mayo
- bacon and sundried tomato
- pate mixed with a little cream
- smoked salmon pate works particularly well
Now I wonder…… would Hummus work?
Happy nibbling!
This sounds irresistible. Obscene, but irresistible.
Al, You call them obscene. I call them ‘sin on a plate’!
I like that! 🙂
Thought you might.
If you make them, I will try one. Too much work for me. Dianne
I only make them for guests, they are made with butter, cream and milk for the icing!
Oh my goodness! These sound incredible! I would be so proud of myself if I made these. 🙂
Debra, they are easier than they sound, and look well on the plate.
I don’t normally read recipes, but I LOVE profiteroles 🙂 I don’t have a piping thingy, but I’m sure dollops from spoons will work ok!
Savoury version sounds yummy! With humus 🙂
I never bother with a piping bag, I use two spoons, scrape the mixture from one spoon onto the prepared baking sheet ans twirl the top a little. Teaspoons for finger food size and dessertspoons for the usual cream filled delights.
Perfect! 🙂
Don’t forget to leave space for them to spread and grease the surface or use baking parchment.
Is baking parchment the same as greaseproof paper?
In the ‘old days’ it was different, but nowadays it all looks and feels the same. Mind you baking parchment is sold in smaller rolls and costs double the money!
You can make a piping bag by using a ziploc bag and snipping the corner off!
That would spoil the fun and unique shapes! 😉
Lol… That would mean having to buy ziplock bags
Yeah, and they are no use for anything else with a hole in!