Pinch of salt
1 cup plain flour
300ml (+ ½ cup extra) cream
2 tablespoons caster sugar
Drop of vanilla extract
125g dark choc-bits
Directions to Cook:
Preheat oven to 180°C.
Grease and line 2 oven trays.
Sift flour and salt together and set aside.
Melt butter with 1 cup water in a large saucepan over medium heat. Increase heat and bring to the boil for 1 minute. Remove saucepan from heat and add sifted flour all at once. Stir until mixture leaves the sides of the pan. Add eggs to dough, one at a time, whisking after each addition. Beat until mixture is thick and shiny.
Drop teaspoonfuls of mixture onto trays, leaving room in between for spreading.
Bake for 25-30 minutes or until golden brown and crisp. Turn off oven, open door and leave for 10 minutes. Remove from oven and cool completely on a wire rack.
Beat 300ml cream with caster sugar and vanilla extract until thick. Cut slits horizontally into pastries and pipe in cream.
Melt chocolate and extra cream in a metal or glass bowl over a pan of simmering water (Make sure the bowl doesn’t touch the water).
Arrange profiteroles on a wire rack over a lined tray and drizzle with chocolate sauce, allowing excess to drain away. Transfer to a serving plate and dust lightly with icing sugar.
NOTE: The trick to good choux pastry is not to undercook it, or it will sink as soon as you take it out of the oven. Pastries should be puffed and brown and crisp all over.
Gluten Free Variation:
Directly substitute *Orgran Gluten Free Plain Flour.
Check that the chocolate and icing sugar that you use is gluten free.
Makes approximately 20.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.