Profiteroles
Alright, I might be beyond the Great British Bake off – my presentation was poor, but these pastries taste exquisite. The Choux pastry is really simple to make but if you are planning to make Eclairs then invest in a piping bag as everything will be in uniform. Once the baking is done then it’s all about the fillings. I just whipped up some cream and mixed and matched, using home made Jam in some and melted chocolate on others. Practise makes perfect – next time these will look a lot better, but at £0.21 a filled bun, they are exceptional value.
Servings: people
Ingredients
- 60 grams Strong white flour (£0.04)
- 100 ml water
- 50 ml Milk teaspoon (£0.04)
- 50 grams Butter (£0.17)
- 5 ml Vanilla extract teaspoon (£0.15)
- 5 grams white sugar teaspoon (£0.00)
- 250 ml Cream (£0.92)
- 30 grams Strawberry Jam (£0.05)
- 50 grams chocolate (£0.33)
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| Serving Cost: |
Prep Time: 25 minutes
Cook Time: 25 minutes
- To make the Choux pastry. Heat the water and milk in a saucepan with the butter until it melts and the liquid starts to simmer. Remove from the heat and beat in the flour. Once you have a wet and smooth consistency add the eggs, beating them too into the mixture too. The dough will be really wet and gently fall off the back of a spoon - it's ready.
- Pre-heat the oven to about 200 degrees then get some baking paper. Grease it all over, crunch and run water over it, shaking of any excess - this will help the buns rise. Lay it flat on a baking tray, then fill your piping bag with the choux pastry. You should be able to squeeze out 8-10 lovely choux sausages. Stick in the oven and cook for about 25 minutes.
- Once nice and golden remove from the oven and allow to cool. Whip up your cream and melt your chocolate. I used a microwave, giving it short bursts until all the chocolate had melted and was nice and month.
- I just cut down the middle of the buns and filled them with cream & jam or alternatively cream and glazed with chocolate. A quick dusting of icing completes the buns and you are ready to go.
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