profiteroles

make these when you have a bit of time on your hands!
These have a bit of twist -- instead of a dark chocolate topping I made a milk chocolate ganche.

choux pastry - pronounced 'shoo pastry'

• 1 c water
• 80g butter
• 1 c plain flour, sifted
• 3 eggs, lightly whisked

Bring water and butter to boil in sauce pan, remove from heat. using wooden spoon beat in flour until combined. return to heat.  continue to stir until flour is cooked ( comes away from side of pan).  cool for five minutes. gradually add eggs, small amounts at a time, stirring to combine, until dough is glossy. spoon dessert-spoon fulls onto lined trays, bake in 200 degree celcius oven for 30-35 mins (until puffed and golden brown). turn oven off, leave them to dry out for 10 mins, turn on wire rack to cool.

crème pâtissière - a twist on custard

• 1 3/4 c milk
• 1tsp vanilla 
• 3 egg yolks
• 1/3 cup caster sugar
• 1/3 cup plain flour, sifted

 warm milk and the vanilla in a saucepan, remove from heat. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture. Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.Pipe creme into cooled pastry

chocolate icing 

melt 200g chocolate, 1/4c cream in a glass bowl over simmering water, whisking. add 1/3 cup of icing sugar -whisk. cool in fridge and then dip profiteroles into icing.

ENJOY!!

Lv L