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One person’s profiterole is another’s chocolate eclair…

April 24, 2012

The profiteroles we made yesterday have been a talking point.  Arlo thought we were going to be making something quite complicated and exotic when he heard the name and read the recipe recipe (he’s right, they are exotic and complicated too). When he tasted them though he said “these are just like the things we got after we had that meal out when you said getting a pudding from the place was too expensive so we bought a treat from the supermarket on our way home”.  Right again. Out of the mouths of babes.. .

So we had a general discussion about the difference between a profiterole and a chocolate eclair (the supermarket treat in question) and decided that the only difference is the shape and the “posh name” – and that you can eat more profiteroles because they’re smaller.

The recipe’s worth sharing. Grease a baking sheet and sprinkle it with water which, when it goes in the (hot  – 200c) oven, will turn to steam.  Put 5fl oz water and 2oz butter into a saucepan and heat till the butter’s melted. Bring quickly to the boil. Remove the pan from the heat and add 3oz plain flour all in one go. Beat together well with a wooden spoon and set aside to cool a little. When it’s cool enough to put your finger in without it feeling uncomfortably hot, add two beaten eggs a bit at a time stirring  until each bit is incorporated before adding the next. The mixture should be smooth and shiny. Using a spoon put 12 profiterole or eclair shaped dollops of dough on the baking sheet and bake in the oven for about 25 minutes – they should be lightly brown and puffy. While they’re cooking, whip about 8 fl oz double cream until thick and then add a tablespoon of maple syrup to sweeten. When the profiteroles are done  make a slit in the top to let the steam out – it’ll be hot! Then leave to cool and put cream in the middle. Make a chocolate sauce by gently melting 4oz plain chocolate, 1oz butter and 2tbsp golden syrup together (stirring all the time)  in a pudding basin over a bowl of boiling water util everything’s melted together. Pour the sauce over the profiteroles and leave to set.

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