Choux Pastry - Profiteroles
- 250ml Water
- 120ml Salted Butter
- 250ml Cake Flour, sift
- 3 whole Eggs
- Place the water and butter in a small pot, allow the butter to melt, as soon as the mixture comes to the simmer remove from the heat.
- Add all the flour at one time into the pot-off the heat, using a wooden spoon bring it all together.
- Place the pot back onto the heat, cook the flour for a minute or two. You will see the mixture coming away from the sides of the pot-this is when it is ready.
- Place the mixture into a stainless – steel mixing bowl, spread the dough out into the bowl and mix it around to cool down the dough (remember water boils at 100°C and Eggs coagulate at 63°C... so you want this mixture to cool to about 62°C).
- Have the whisk attached,add the eggs one at a time, mixing well between each egg (remember not all the eggs are necessary to add-this is only a guideline and the tricky part of the recipe-you are looking for a thick-sticky pastry that will holds its shape).
- Place the mixture into a piping bag, fitted with a round nozzle. Pipe the mixture onto a sheet of grease proof paper into sizes you desire.
- Oven must be pre – heated to 200°C, bake for 15minutes. Reduce the temperature to 180°C at this stage remove the profiteroles/eclairs/gourgeres out of the oven. Quickly make a small incision at the base to release steam. Place them back into the oven for another 10 minutes to dry out.
- Remove from the oven and place onto a cooling rack.
- 250ml Fresh Cream, whipped
- 100gr Belgium Dark Chocolate melted
- When cooled, pipe in the whipped cream and dip the top of the profiterole in the chocolate.
- Garnish with fresh mint and cocoa powder.