Thursday 14 December 2017

White Chocolate & Strawberry profiteroles

Tana Ramsay

Makes 24 profiteroles.


For the choux pastry 100g/3½oz unsalted butter, plus extra for greasing

300ml/½ pint water

140g/5oz plain flour, sifted

Pinch of fine salt

4 large free-range eggs For the coulis 600g/1lb 5oz strawberries

80g/2¾oz icing sugar, plus extra, sifted, for dusting For the filling 600ml/1 pint double cream, whipped

200g/7oz white chocolate, melted


Pre-heat the oven to 200°C/fan 180°C/gas mark 6. Lightly grease two baking sheets and line with parchment paper.

Make the choux pastry. Put the water in a saucepan with the butter and heat until the butter has melted and the water has reached boiling point. Remove the pan from the heat and tip in the flour and salt.

Beat with a wooden spoon until you have a thick paste. Leave to cool for a couple of minutes, then add the eggs a little at a time, beating after each addition, until smooth.

Fit a piping bag with a 1.5cm (5/8in) nozzle, fill with pastry and pipe 12 bun shapes on to each baking sheet. Bake for 20-25 minutes, or until puffed up and golden. Leave to cool completely on a wire rack.

Now make the coulis. Put the strawberries and icing sugar in a blender and whizz until completely smooth. Cover with clingfilm and refrigerate until ready to use.

To fill the profiteroles, fold together the whipped cream, melted white chocolate and 200ml/7fl oz of coulis. Make a split in the side of each bun and pipe or spoon in the filling.

Cover the buns with cling film and chill before serving. Serve with a little more of the remaining coulis and a dusting of icing sugar.

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