Post by kickingfrog on Jan 27, 2011 14:39:18 GMT
Profiteroles
From Brian
I've made these several times for my son but I used Tritamyl flour. They are exactly like the real thing and all my kids love them, and my wife. They are quick and really easy to make but make sure to let them cool fully before going near them with cream and chocolate.
125ml (¼ pint water),
50g (2oz) butter,
65g (2½ oz) Dietary Specialties White Mix,
2 medium eggs, well beaten.
Method;
Gently heat water & butter in saucepan until butter melts, then bring to boil. Remove from heat & add all White Mix, stirring briskly until mixture forms soft ball in pan. Cool slightly before gradually beating in eggs, until mixture is smooth, shiny & firm enough to stand soft peaks. Use immediately.
Using a piping bag, pipe into fingers onto greaseproof paper on a baking tray. Bake in a pre heated oven for(at 220 C) 20 mins, remove and make a small hole in each finger then return to the oven for a further 5 mins. Allow to cool and fill with whipped cream etc.
From Brian
I've made these several times for my son but I used Tritamyl flour. They are exactly like the real thing and all my kids love them, and my wife. They are quick and really easy to make but make sure to let them cool fully before going near them with cream and chocolate.
125ml (¼ pint water),
50g (2oz) butter,
65g (2½ oz) Dietary Specialties White Mix,
2 medium eggs, well beaten.
Method;
Gently heat water & butter in saucepan until butter melts, then bring to boil. Remove from heat & add all White Mix, stirring briskly until mixture forms soft ball in pan. Cool slightly before gradually beating in eggs, until mixture is smooth, shiny & firm enough to stand soft peaks. Use immediately.
Using a piping bag, pipe into fingers onto greaseproof paper on a baking tray. Bake in a pre heated oven for(at 220 C) 20 mins, remove and make a small hole in each finger then return to the oven for a further 5 mins. Allow to cool and fill with whipped cream etc.