Cream profiteroles

    Cream profiteroles


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    It's a good idea to make an extra batch of the choux pastry cases and freeze them. You can thaw them when needed. Heat briefly and then fill.

    Serves: 12 

    • 250 ml (1 cup) water
    • 90 g (1/3 cup) butter
    • 125 g (1 cup) plain flour
    • 4 eggs
    • 1 teaspoon vanilla essence
    • Grated zest of 1/2 lemon
    • Pinch of sugar
    • 1 egg yolk, for brushing
    • 2 teaspoons cream
    • 185 ml (3/4 cup) cream, for whipping
    • 3 tablespoons icing sugar
    • 1 teaspoon vanilla essence

    Preparation:35min  ›  Cook:35min  ›  Ready in:1hour10min 

    1. Preheat the oven to 200°C. Line a large baking tray with baking paper.
    2. Pour water into a saucepan, add butter and bring to a boil. Tip in flour all at once; stir vigorously with a wooden spoon until dough comes together and a white film forms on base of pan. Remove pan from heat; leave dough to cool briefly. Beat in whole eggs one at a time; add the vanilla, lemon zest and sugar.
    3. Spoon dough into a piping bag fitted with a large star nozzle; pipe 12 rosettes onto the baking tray. Combine egg yolk and cream; brush over the profiteroles. Bake for 35–40 minutes until golden. Remove from oven; cool on a wire rack. Cut profiteroles in half horizontally.
    4. For the filling: whip the cream until stiff; stir in 2 tbsp icing sugar and the vanilla essence. Top each profiterole half with cream and sandwich 2 together. Dust with the remaining icing sugar.
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