It’s been a couple of weeks since I did a “Katie is cooking” post so I’ve gone all out and really tried my best for you on this one! I’m a lot more confident with my styling now, but still no way near happy with my photography skills. I think I might just have to resign myself to the fact that I will never become a good photographer!!! Oh well, one can’t be good at everything – haha!!
This photo has been taken on my white kitchen countertop against my lovely pink splashback. I think the contrast with the melting chocolate is just gorgeous and I brought in the cherry blossoms to merge all three colours together. I think it works beautifully, no??! What do you think?
I always assumed profiteroles (cream puffs to the Americans) were French but wikipedia seems to suggest their origin is unclear and that they’ve existed in England and the US for centuries. The funny thing is that they have a section dedicated solely to the consumption of profiteroles in Greece. Isn’t that completely random?
Anyway, here is the recipe I used. In fact, it’s a combination of two recipes that I found online (I always like to mix and match recipes to create my own!) and they tasted fab. It is quite a long winded one and this is a dish that requires both patience and time so be warned!
- 150g flour
- 1 tbsp caster sugar
- 75g butter
- 200ml water
- 4 eggs, lightly beaten
- 600ml double cream and 1tbsp icing sugar for the filling
- 15g butter, 4tbsp water, 175g plain chocolate for the sauce
1. Preheat the oven to 200C. Place butter, water and sugar into a large saucepan over a low heat till it melts. Increase the heat, add in the flour, then remove and quickly beat the mixture vigorously until a smooth dough forms.
2. Leave to cool for 20 minutes then add the egg little by little, beating hard between each addition until well combined.
3. Spoon out about a teaspoon of the mixture onto a lightly greased baking tray, then bake for 25-30 minutes, until they are golden and puffed up.
4. Prick each bun with a skewer to release the steam then return to the oven for 5 minutes to dry out.
5. Prepare the filling: lightly whip the cream and icing sugar until soft peaks form, then pipe the cream into the holes of the profiteroles.
6. Finally, melt the chocolate with the water and butter over a pan of boiling water and pour over the buns.