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 -----
How To make Profiteroles with Toffee Sauce's Videos
RECIPE: Chocolate Profiteroles!
How to make chocolate profiteroles and master choux pastry! I remember staying in an old Irish guesthouse when I was growing up where a dessert trolley was rolled around the dining room after dinner and you could pick a dessert of your choice. I could never resist creamy profiteroles smothered in a warm thick chocolate sauce.
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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Classics - 10 - Profiteroles With Chocolate Sauce And Chantilly Cream By Gordon Ramsay
For The Choux Pastry:
125 ml milk
200 ml water
100 g unsalted butter
1 tsp golden caster sugar
1 tsp salt
159 g plain flour
4 medium eggs
For The Chocolate Sauce:
200 g 70 % dark chocolate (good quality)
30 g unsalted butter
3 tbsp clear honey
125 ml whole milk
For THe Chantilly Cream:
1 vanilla pod (split)
300 ml whipping cream
2 tbsp icing sugar (to taste)
To Serve:
icing sugar (to dust)
Difficulty: Expert
Time: 1 hour 10 minutes
everything you need to know about cream puffs
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
Profiteroles | The F Word
Gordon Ramsay shows his recipe for profiteroles on the F Word. From season 3 of The F Word. .
#TheFWord #GordonRamsay #Food #Cooking .
Salted Caramel & White Chocolate Profiteroles
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profiteroles with chocolate sauce/ Yumlicious and delicious ????
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