125ml Water

50g Butter

75g Plain Flour

3 Eggs

250ml Custard or Creme Chantilly

100g Melted Chocolate

Piping Bag with 1cm Plain Nozzle

Baking Tray with non stick baking paper

Lucinda Hamilton creates some Profiteroles

  1.  Preheat oven to 180⁰C and place water and butter in a medium saucepan and cook until butter is melted and mixture is boiling.
  2. Add the flour and beat well with a wooden spoon until smooth. Cook, stirring over low heat, until the mixture starts to leave the sides of the pan.
  3. Remove from the stove and place into bowl (or an electric mixer). Add the eggs one at a time, beating well between each addition, until well-combined and you have a thick, sticky mixture.
  4. Spoon into piping bag and pipe small rounds (about the size of a £2 coin) onto a lined baking tin.
  5. Bake for 30-35 minutes until puffed and golden and crisp. Remove from oven and cool on wire rack.
  6. Melt chocolate. When ready to serve, fit piping bag with small pointy nozzle, and fill with crème Chantilly or custard.
  7. Make hole in base of profiterole and pipe mixture into the base, until you feel the profiterole fill up.
  8. Dip into melted chocolate and leave to set. Try not to eat them all at once!

 

  • words:
  • pictures: David Merewether

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