Mary Berry Recipe For Profiteroles Food

PROFITEROLES

Steps:

• Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
• Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don't collapse. Cool on a wire rack.
• When they're cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
• To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.

PROFITEROLES WITH CRèME PâTISSIèRE

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
• To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute.
• Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking.
• Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack.
• For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds.
• Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan.
• Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill.
• For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth.
• When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve.

MOREISH MOCHA PROFITEROLES

Steps:

• Sift the flour into a bowl and stir in a pinch of salt. Put butter and 200ml cold water into a pan, bring to a rolling boil, then take off the heat. Tip in the flour and salt and stir to form a smooth paste. Now beat the mixture until it starts to come away from the sides of the pan, then tip onto a plate and leave to cool.
• Heat oven to 200C/fan 180C/gas 6. Return paste to the pan, then gradually beat in the eggs, mixing well. Spoon walnut-sized balls onto a baking sheet, then bake for 20-25 mins until golden. Remove from oven, poke the underneath with a teaspoon, turn upside-down, then bake for 5 mins to dry out. Cool on a wire rack before filling.
• For the filling, mix the custard powder and sugar with a splash of milk until you have a smooth paste. Heat the remaining milk, then stir into the paste. Pour the mixture into a pan and bring to the boil, stirring. Cook for 5 mins until you have a thick custard. Stir in coffee, then leave to cool. Softly whip the cream, sift in the icing sugar and mix, then fold into the custard. Pipe the cream into each choux bun.
• For the sauce, melt chocolate and butter with the coffee in a bowl in the microwave on Medium for 1-2 mins. Pour in the liqueur, mix well, then pour over the filled buns.