What a week it has been started off with my lovely husbands birthday and after that the week has been none stop with the kids, and family life.
Here is my recipe I used for hubby birthday dessert he asked for profiteroles, this year I filled half of them with coconut cream and the other half with Chantilly cream then topped with white and milk chocolate and sprinkles of coconut. I must say it went down really well.
- For my Choux Pastry
- 100 g plain flour (I used the 00 Grade flour)
- 1/4 tsp salt
- 75g unsalted butter diced
- 175ml water
- 3 eggs beaten
- For the Filling and Topping
- 100 g Milk chocolate
- 100 g White chocolate
- 500 ml Double Cream
- 2 tbsp coconut icing sugar (sugar and crumbs)
- 2 tbsp Icing sugar
- 1 tsp vanilla extract
- 50 g of desiccated coconut
- To Begin
- Put the salt, butter and water in a pan on the stove, heat gently till the butter has melted. Do not allow the water to boil or evaporate. Once your water is just near boiling and the butter has melted, Tip the flour into the pan all at once and take off the heat and stir with a wooden spoon, don’t be alarmed when it looks sticky like porridge keep stirring and don’t stop till it comes away from the sides and smooth all over.
- Now tip the dough into a bowl and allow to cool a little before adding the eggs a little at a time, Using a mixer beat after each drop of egg mixture until you have a lovely glossy dough you may not need all the eggs so keep an eye on it, you want it to be not too thick and not too runny just enough as to when you pick it up with a wooden spoon it just drops off gently.
- Now using a pipping bag place the mixture in the bag and pipe small circles onto a lined baking tray. And place in the preheated oven at 180’c
- Bake for 20 – 25 mins until well risen, golden and firm, slit the sides to allow the steam to escaping cool on a wire rack.
- To make your fillings
- Coconut Cream
- Add half of your cream to a clean mixing bowl along with the coconut icing sugar and mix till you have a lovely whipped cream not too firm enough to hold its own when lifted.
- Chantilly Cream
- Add the rest of the cream to a mixing bowl and add the icing sugar and vanilla and mix the same way as above.
- Melt both your chocolates seperatly and drizzle all over and finish with sprinkles of coconut.
- You can decorate these how ever you wish this is just what I did you could eat them with warm chocolate sauce as a quick dessert for the weekend.
By Claire Smith