Tasty dessertis child’s play

May 24 2009 by Catherine Welford, Sunday Sun

WHEN my four-year-old daughter chose this recipe from her new children’s cookbook, I must admit my first thought was to wonder if the book’s compiler had had a temporary moment of insanity.

Profiteroles look complicated and tricky to make, right? Wrong. As it turns out, they were a doddle to complete, even with an impatient child, and left me eating a large helping of humble pie alongside my Sunday dessert.

Profiteroles use a type of pastry called choux, which is easy to make and work with, even for nervous pastry chefs like myself, so this is a perfect pudding for when you need to create that wow factor with the minimum of fuss.

PROFITEROLES

SERVES: Makes 24 profiteroles, enough to serve 6-8 people

INGREDIENTS:

For the choux buns

50g (2oz) butter or margarine

150ml (¼pint) cold water

65g (2 ½oz) plain flour, sifted

2 medium eggs, beaten

For the filling

150ml (¼ pint or a small tub) whipping cream

For the sauce

125g (4oz) plain chocolate

2 tbsp cold water

V Heat the oven to 200C (400F, Gas Mark 6).

V Lightly grease two baking sheets with cooking oil, then hold them under the cold tap for a couple of seconds to allow the surface to become lightly beaded with water. This will provide steam to help the choux pastry puff up later on.

V Make the choux buns: Pour the water into a saucepan and add the butter or margarine. Heat over a low flame until the fat melts and the mixture starts to boil.

V Remove from the heat and pour all the flour in together. Beat with a wooden spoon for a minute until it is a smooth paste that comes away in a ball from the sides of the saucepan. Set aside for five minutes to allow to cool down.

V Add a little of the beaten egg and beat it into the paste until it is incorporated. Repeat with the remaining egg, adding a little at a time, and beating until it is all used up.

V Put teaspoons of the mixture onto the prepared baking sheets, spacing them out well (you should get 12 on each sheet).

V Place in the pre-heated oven for 10 minutes, then turn the temperature up to 220C (425F, Gas Mark 7) for a further 15 minutes, until they are golden and puffed right up.

V Remove from the oven and place on a wire rack to cool, cutting a hole in the side of each one to allow steam to escape.

V When the buns have cooled, whip the cream until it is quite thick, and using either a teaspoon or a piping bag, fill each bun with the whipped cream.

V Pile the filled buns on a plate or a flan dish.

V To make the sauce, put the chocolate and water into a small saucepan and heat over a very low flame until the chocolate melts. Stir the sauce until smooth, then drizzle over the waiting profiteroles.

V Serve warm.