These profiteroles from Gareth Mullins are perfect for special occasions.
Makes 16-20
Ingredients:
- Butter for greasing
- 75g plain flour
- A pinch of salt
- 150ml water
- 50g unsalted butter
- 2 large free-range eggs, beaten
For the crème patissière:
- 4 egg yolks
- 60g caster sugar
- 2 tsp cornflour
- 25g plain flour
- 240ml milk
- 40ml Champagne
To garnish:
- Icing sugar
- 50g 70% chocolate
Method:
- Preheat an oven to 200ºC/gas mark 6 and grease a large baking tray with butter, then line with greaseproof paper. Sift the flour and salt together.
- Put the water and butter into a saucepan, gradually heat until the butter melts, then increase the temperature. As soon as the water starts to boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean.
- Remove the pan from the heat and cool slightly. Add the eggs, one at a time, beating hard until the mixture is shiny and firm.
- Fill a clean piping bag with a straight nozzle and pipe the pastry into even profiteroles onto the lined tray.
- Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool.
- For the crème patissière, whisk the egg yolks, champagne and sugar together in a bowl until pale and light. Fold in the cornflour and flour.
- Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture.
- Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat. Cover with cling-film to prevent a skin from forming.
- When the choux buns or profiteroles are cooled use a small knife to make a small hole in the bottom of each bun. Fill a piping bag with the crème patissière and pipe the filling into the buns.
- To garnish, melt the chocolate in a bowl over a pot of simmering water and drizzle over each choux bun, then dust with icing sugar and serve.
TIP- Make sure you don’t open the oven door as these are cooking, as this will allow heat to escape and the buns will collapse.
Recipe courtesy of Gareth Mullins, head chef at The Marker Hotel.
