Profiteroles

I have these really old cookery books.  The one I took this recipe from was from the Irish National Dairy Council from 1985, and I borrowed (stole) it from my sister, Marie. It is dog eared and flour eared at this stage.  I also often use a very old book that my cousin used back in the day when girls did Domestic Science as part of the school curriculum called “All in the Cooking”.  It’s just brilliant for simple things like pancakes mixes and also does a great line in soups and broths for invalids (!) and sauces. We have so many cookery books at home.  We love Donal Skehan and Rick Stein but my husband is the real cook in the house; one of those boring people who just improvises and tastes and adds a soupçon here and a soupçon there and has no difficulty with timing. Unflappable. Insert eyes up to heaven emoji.  Anyway, this is a fool proof recipe for profiteroles.  The chocolate sauce is to die for and you can’t go wrong and it works for 6 people so just halve or double to your heart’s content.

Choux Pastry  

4 ozs. butter, 1 pint water, 5 ozs. plain flour, pinch of salt and 4 eggs beaten.

Put butter and water into a saucepan over a low heat.  When butter has melted, bring to a brisk boil

Reduce heat to a low setting, add sieved flour and salt all at once to saucepan. Beat (and I mean beat) over the heat until the mixture leaves the sides of the pan clean and forms into a ball.  Remove from heat and allow to cool slightly.

Gradually add the beaten eggs, a little at a time.  Beat (and I mean, beat) after each addition.  After all the eggs have been added, the mixture should be shiny and hold its shape.

Pipe (actually, I use two tea spoons) onto greased baking trays into mounds that are 1 inch across, spacing them a little apart.  Bake in preheated oven at 220 degrees (mine is a fan oven) for 10 minutes, then reduce heat to 180 degrees for 12 minutes.

Remove from oven and make a hole in each profiterole with the point of a knife to release the steam. Cool completely on a wire tray before filling.

When cold, pipe (I use a teaspoon – you can see the extent of my  technical ability here) a little whipped cream into the profiteroles and pile them on a serving plate. I try for the pyramid effect.

Chocolate Sauce

8 ozs. dark chocolate (I use Bournville), 6 tblspns. cream, 2 tblspns. brandy or Jamaica Rum. Captain Morgan does the trick for us.

Break the chocolate into pieces and place in a bowl with cream and rum.

Place the bowl over a pan of simmering water. Stir until the chocolate melts

Just before serving pour the sauce over the profiteroles.  I do this at the table so guests can go “ooh and aahh”.  Because at my age, the more Oohs and Aahhs you get the better.  Serve with whipped cream and remaining chocolate sauce.

Oh.  And drink the rum…………………..

Bren x