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Profiteroles

French.Palate's picture
Ingredients
  Butter 2 Ounce
  Milk 1⁄8 Pint
  Water 1⁄8 Pint, mixed with milk
  Plain flour 2 1⁄2 Ounce, sifted
  Eggs 2 , beaten
  Thick cream 1⁄2 Pint, lightly whipped
  Icing sugar 8 Ounce
  Cocoa 1 Tablespoon
  Rum 1 Tablespoon
  Warm water 2 Tablespoon
Directions

Put the butter, milk and water in a small pan and bring to the boil.
Remove the pan from the heat, add the flour all at once and beat the mixture until it forms a ball.
Gradually beat in the eggs to make a smooth, shiny paste.
Put the mixture in a large piping bag fitted with a 1/2 inch plain nozzle.
Pipe 20 blobs on to a greased baking tray.
Bake at 425°F, Gas Mark 7 for 10 minutes, then reduce the oven temperature to 375°F, Gas Mark 5 for a further 15 to 20 minutes until golden brown.
Split one side of each bun so the steam can escape.
Cool on a wire rack.
Fill each bun with whipped cream.
Sift the icing sugar and cocoa into a bowl.
Stir in the rum and sufficient warm water to make a thick glace icing.
Spear each bun with a fork and dip the tops in icing.
Pile up in a pyramid as each one is finished.
Serve the same day.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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