How To make Profiteroles with Toffee Sauce
CHOUX PASTE:
200 ml (7 fl oz) water
100 g (3oz) water
1 tb Water (extra)
150 g (3oz) plain flour
4 Eggs
FILLING:
Vanilla ice cream
TOFFEE SAUCE:
400 ml (14 fl oz) cream
340 g (12oz) caster sugar
3 ts Cocoa powder
2 tb Golden syrup
1 tb Butter
1 tb Vanilla sugar
To Drink: - Sweet white wine
Advance: Yes Preheat the oven to 200C/400F/Gas Mark 6. Grease a baking sheet with 1 tsp of the butter. Make the choux paste. Bring the water and 100g/3oz of the butter to the boil. Tip in the flour. Stir vigorously with a wooden spoon, until the mixture comes away from the sides of the pan. Remove from the heat. Stir for 2-3 mins. Allow to cool. Beat in 1 egg at a time. Put it into a piping bag and pipe 30-40 small bun shapes on the prepared baking sheet. Bake in the middle of the oven for approximately 10 mins or until the choux pastry has risen to more than double its size and is golden. Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan. Bring to the boil, stirring, then lower the heat, continue stirring and simmer for 20-30 mins or until the sauce is thick and golden brown. Remove the
saucepan from the heat. Stir in the butter and add vanilla sugar to taste. Stir occasionally while the sauce cools. Cut a split in the profiteroles and fill each with vanilla ice cream. Stack them on a serving plate in a pyramid shape. Pour over the sauce. if there is any sauce left over, serve separately. Posted by : Sue Rykmans -----
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Ingredients:
For the Choux Pastry:
60g salted butter
80g plain flour, sifted
3 large eggs
130ml water
For the Chantilly Cream:
200ml whipping cream
2 tbsp icing sugar
1 tbsp vanilla extract
For the Chocolate Sauce
60ml single cream
30g caster sugar
50g dark chocolate (70% cocoa solids), finely chopped
Get the full method here:
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Made from choux pastry, profiteroles are a classic dessert from the 80's. Gordon's take are filled with chantilly cream and topped with chocolate sauce. Beautiful.
From Gordon Ramsay's The F Word
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