BAKING WITH AMY | PROFITEROLES

CLASSICAL PROFITEROLES

Good evening Little Ones! After several trials and tribulations with various recipes, I’ve decided to crack on with the ever-so-famous profiterole. After attempting this recipe once before I feel very confident that it’ll turn out perfect, I don’t normally speak highly of my baking creations; but the previous batch resulted in tiny bites of heaven.
Like myself, if you relish profiteroles why not try and create them? If you have patience and a passion for baking, get your hands dirty and take on the challenge.
Without any further or do, let’s get baking!

EQUIPMENT:

  • 2 baking trays
  • Large glass bowl
  • 1 large pan
  • 1 small pan
  • Piping bag
  • plain nozzle (1cm)
  • Mixing spoon

INGREDIENTS:

For the pastry:

  • 65g plain flour
  • 50g butter
  • 2 large eggs

For the filling:

  • Whipped cream (canned)

For the icing:

  • 75g icing sugar
  • 50g plain dark chocolate
  • 15g butter

METHOD:

  1. Preheat the oven to 220C/fan or 200C gas.
    Lightly butter the trays and place to one side.
    Take a small pan and place the butter and 150g of water inside, slowly melt the butter and bring to the boil.
    Once the butter is melted, remove from heat and add the flour and beat until a soft dough forms.
  2. Leave the mixture to one side for a couple of minutes, this cools down the mixture enough so when you add the eggs it doesn’t scramble.
    Add the eggs slowly, beat fast until the dough is shiny and formed together.
  3. Place the mixture into a piping bag and create small balls until both trays are filled.
    Place in the oven for 10 minutes.
  4. After 10 minutes reduce the temperature to 190C fan or 170C gas. Then cook for another 10 minutes.
  5. Remove from the oven and stab the profiteroles. This will dry out the inside and create an opening for the cream.
  6. Reduce the oven temperature to 180C fan or 160C gas and place the profiteroles in for the last 10 minutes.
  7.  Remove from the oven and let cool completely.
  8. When they are cold squirt the canned cream into the holes you have created.
  9. To make the icing, take a large pan and a large glass bowl, (don’t let the water touch the bottom of the bowl), and heat until the water is barely simmering.
    Place the chocolate into the bowl and leave to melt.
    Once the chocolate has melted, add the butter.
    Once the butter and chocolate are combined remove from heat and mix in the icing sugar.
  10. Ice the profiteroles and enjoy!

Right Little Ones, this is now the end of my blog post! I know I’ve done a tonne of baking for the past few days, but I’ve been so happy creating and getting into touch with baking!
If you have any other recommendations or different blog posts you want me to create, let me know in the comment section down below; or my social media handles.
I love you all so much, and I will see you again with another blog post!
Remember to stay safe and stay tuned! x x x

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