This profiterole recipe was given to me by Anna, a friend in Linlithgow , Scotland .
We were served this on our last night that we stayed with them. Amazing! This would also be delicious as a special sweet at Christmas time.
Choux Pastry
75g (3oz) plain flour
2 small eggs
125 ml (1/4 pint) water
50g (2 oz) margarine
Pinch of salt
Sift flour and salt into a bowl
Heat fat in water slowly, making sure fat melts
Bring to the boil
Remove from heat, add flour, stir well with wooden spoon
Return to heat stirring all the time. Cook until paste leaves
side of pan and mixture thickens
Remove from heat
Beat eggs and add little at a time to paste beating in
well
Shape
Make choux pastry and leave to cool. Place small balls of
mixture onto greased baking tray. Bake. Fan oven: preheat 195 deg c, 15-25 mins
Conv. Oven: preheat shelves 2 and 4 220deg c, 15/25 mins
Remove from oven and split to allow the air to escape.
When cold fill with whipped cream
When cold fill with whipped cream
Fill with ½ pint whipped double cream
Chocolate sauce, served with the profiteroles
50g (20z) plain chocolate, broken into squares
4x15ml spoons (4 tablespoons) golden syrup
15 g (1/2 oz)Stork margarine
- Place all ingredients in a small bowl over a pan of hot water and leave to melt
- Beat until smooth and glossy.
- Serve with ice-cream, profiteroles,, cooked pears etc
- Choc. Rum Sauce – Add 1x15 ml spoon (1tablespoon) rum. (Bundaberg rum of course).
- Serves 4
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