Profiteroles

Profiteroles:

Now I promise these are not as hard as you think they might be! give them a try, you'll be pleased you did.

roles:

80g butter

225ml water

pinch of salt

135g plain flour

custard:

1 cup milk

1 cup of cream

1 tsp vanilla paste

4 egg yolks

1 TBS corn flour

1/3 cup caster sugar

*First to make the role, bring the butter, water and salt just to the boil.

*add your flour and mix like mad until it is coming away from the sides and looks glossy (2-3 mins)

*add the eggs one at a time mixing them in well before adding the next.

* using a piping bag (or a snap lock bag with one corner snipped off) pipe little 'mounds' about the size of a 50c coin with a bit of height. I like to pipe a 'base' and then curl up to finish off....if that makes sense :-)

*cook on 180c for 20 mins or until golden on top. remove and let cool.

Now for the custard.

*heat milk, vanilla & cream in a pot for 5 mins or until hot but not boiling.

*in a bowl whisk your egg, corn flour & sugar

* once egg mix is combined well and pale in colour add your warm milk mix to it and whisk some more.

*return to the pot and stir over low heat for 10-15 or until as thick as you like your custard.

The chocolate ganache.

*1/3 cup cream warmed in a pot over low heat then add

*1/3 block of dark chocolate and stir off the heat till melted.

Assembly:

I use a childrens medicine syringe to inject the custard into my profiteroles then drizzle some of that gorgeous chocolate ganache over the top.