Tuesday, 19 November 2013

Anna's Rum Chocolate Profiteroles (Scotland)


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

 Ingredients:

75g (3oz) plain flour
 
2 small eggs

125 ml (1/4 pint) water

50g (2 oz) margarine

Pinch of salt

 Let's cook:
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

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 

  1. Place all ingredients in a small bowl over a pan of hot water and leave to melt
  2. Beat until smooth and glossy.
  3. Serve with ice-cream, profiteroles,, cooked pears etc
  4. Choc. Rum Sauce – Add 1x15 ml spoon (1tablespoon) rum. (Bundaberg rum of course).
  5. Serves 4
 

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