Chocolate profiteroles. Photo / Babiche Martens
Makes 40
Choux puffs
• 140g flour, sifted
• Pinch salt
• 1 cup hot water
• 100g butter, cut in cubes
• 4 eggs, size 7
To finish
• 300ml cream
• 200g chocolate
1. Sift the flour andd salt on a plate.
2. Place water and butter into a saucepan. When the butter has completely melted, remove from the heat, tip the flour in quickly and stir vigorously. Place back on the element until the dough comes away from the edges. Leave to cool.
3. Place dough in an electric beater and add one egg at a time, beating thoroughly in between. The mixture should be smooth, glossy and hold its shape. If you are using large eggs, you may not need the last.
4. Heat oven to 220C. Line a baking tray with paper.
5. Pipe the pastry into small balls, or use a teaspoon. Bake for 10 minutes, turn the oven down to 200C and cook for a further 15. Turn the oven off and leave the choux puffs in the oven. Put a wooden spoon in the door to let any steam out. Remove the profiteroles when cool. Do not be tempted to open the oven while they are cooking or they will collapse.
6. In a bowl over hot water, mix 100ml cream and the chocolate to make sauce.
7. Whip 200ml cream until thick. Split the puffs open and fill with cream. Pile on to a plate and drizzle with the chocolate sauce.
- VIVA
The Nightglow will take place on March 22 in Hamilton.