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Monday, 16 July 2012

Profiteroles




170g water
75g butter
100g plain flour
4 large eggs

Heat butter & water together in saucepan

Meanwhile sift the flour and keep it to hand

When the butter/water mixture starts to boil, remove it from the heat, quickly add the flour and beat until mixed.  Place the saucepan back on the heat and cook for 2 minutes stirring constantly until mixture comes away from the sides.

Allow to mixture to cool in a large mixing bowl

Once cooled, gradually add in beaten eggs one at a time until completely combined.
Pre-heat oven to 180 degrees c (fan oven)

Spoon mixture into a piping back fitted with a ½” nozzle and pipe small amounts onto a baking tray lined with parchment.  (Mixture will triple in size so only pipe a small amount)

Bake the profiter rolls for 15 minutes, open the oven to let steam escape.  Turn the temperature down to 160 degrees c and cook for a further 5 minutes.

Remove from oven and prick each roll to allow the steam to escape.  Cook for a further 3 minutes.

Once cooled keep in an airtight container until ready to fill.

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