packet of 'choux pastry'
150ml/5¼floz of water
150ml/5¼floz of milk
110g/4oz of butter
pinch of caster sugar
pinch of salt
150g/5¼oz of plain flour (sifted)
5 eggs
1 egg for glazing

crème patisserie:
300ml/10½floz of milk
1 vanilla pod
4 egg yolks
60g/2¼oz of caster sugar
25g/1oz of plain flour

METHOD

Pour the water and milk into a saucepan together with a knob of butter and bring to the boil. In another saucepan, melt the caster sugar in some milk. Add the plain flour, water and butter to the milk and mix well to create a paste (without lumps). Leave to cool.

Crème Patisserie:
Split the vanilla pod in half and scrape the seeds before adding them to the milk and sugar - boil for a little. Mix the 4 egg yolks and caster sugar. Add the plain flour to the mixture and beat until smooth. Pour the warm milk into the mixture and mix well to avoid lumpiness. Transfer into a clean saucepan and cook on a low heat for 5 minutes remembering to stir regularly.

Returning to the dough mixture, add the eggs a little at a time and beat well before piping the dough onto a baking tray. Glaze the dough with some egg and cook for 20 minutes on a heat of 180 c. Leave to cool for a while and then fill each one with the crème patisserie before building the tower of profiteroles on a plate. Drizzle some melted plain chocolate over them and a sprinkling of sugar and some orange zest.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS