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Working in pairs to make a Choux Pastry pipe into
Profiteroles, fill with whipped cream and decorate with chocolate icing |
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Year 8: Chocolate Profiteroles |
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Ingredients: ·
55g butter ·
75g plain flour ·
2 eggs ·
150ml water |
To decorate: ·
200ml double cream ·
200g icing sugar · 1 heaped teaspoon cocoa powder |
Filling |
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Coating |
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Method: 1.
Pre heat oven
to 200 degrees. 2.
Place butter
and water in a saucepan and gently heat until butter has melted, then bring
to boil. Remove from heat. 3.
Sift flour onto
a piece of paper. Tip flour into saucepan and beat with a wooden spoon. 4.
Crack eggs into
jug and mix with a fork. SLOWLY add beaten eggs to flour mix, beat well after
each addition, until you have a smooth, shiny paste. 5.
Fill piping bag
and pipe small blobs on a greased baking tray. Bake for 20 minutes, until
golden brown. Allow to cool. 6.
When buns are cold, fill with whipped cream and drizzle over chocolate icing. |
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