It's day 7 of 12 cakes of Christmas and today we have scrummy profiteroles for you! These are suprisingly easy to make but you will need strong arm for beating the choux pastry though! You can use this recipe to make eclairs as well! We used Soyatoo cream for the filling which you can order off the internet and it has the same texture and taste as normal cream! If you use the squirty can version make sure you go back and refill the profiteroles when the air dissapates! Top the profiteroles with dark chocolate and you're good to go! The pastry makes about 25 profiteroles, you can probably strech this a bit more if you use a piping bag instead of a spoon like we did! The pyramid is sure to impress anyone at Christmas time!
Enjoy!
Enjoy!
Ingredients:
-150ml water-
-50g dairy free margarine-
-60g plain flour-
-2 eggs, beaten-
-dairy free whipped cream (we used Soyatoo)-
-dark chocolate for melting-
Method:
1) Preheat the oven to 190°C. Melt the butter in the water and then bring to the boil. When boiled, take off the heat completely, add the flour and beat like crazy until the dough forms a nice ball and barely sticks to your pan.
2) When the dough is shiny and not sticking to the sides slowly beat in your 2 eggs. The pastry should be very supple and shiny after this.
3) Pour your pastry into a piping bag or just use a spoon (piping bag will get you even sizes) pop dollops of the pastry onto a sheet of greaseproof paper on a bakng tray, keeping a distance of at least 1cm so they don't try and stick together! Pop in the oven for 30 minutes until puffed up and golden brown.
4) When the profiteroles are out of the oven, Pierce a hole about 1cm round into one of the ends of the pastry balls to let all the steam out and stop them deflating. Fill the ball with whipped cream, and if using a squirty can wait for a few minutes then refill!
5) Dip the top of the profiteroles in the dark chocolate (you can cover as much or as little as you want!) and then pop in the fridge to set.
When set, take the profiteroles out of the fridge and stack into a pyramid shape and serve!
Happy Baking!
xoxox
No comments