Profiteroles

• Preheat the oven to 200°c (this will be done for you in class).
• Measure and cut a piece of baking paper to fit your baking tray. (this will be done for you in class)

Choux Pastry

• Measure 220ml of water and add to your saucepan.
• Add the butter to the water and bring to the boil on a high heat.
• When it has come to a rolling boiling, add the flour quiclky all at once.
• Beat vigourosly with a wooden spoon until it becomes a ball.
• Spread it out on a plate to cool for 30mins.
• Place your cooled choux pastry into a bowl. Beat in 1 egg until it has been completely absorped
• Add the remainig egg and repeat. If your batter is to thick and stiff add in ½ another egg. BE CAREFUL if your batter is too runny your buns will not rise and you may have to begin again.
• Put the cooled pastry into a piping bag, snip the end and pipe 12-16 choux buns.
• Sprinkle water onto the baking tray.
• Bake for 20 mins on 200°c in the middle of the oven, then lower to 180°c for a further 10mins to help your profieroles dry out in the centre.
• Leave your choux buns to cool.
• Melt your chocolate in the microwave for 70 secs, do this in 10 secs bursts.
• Whip your cream to a thick consistency and put in an assembled piping bag.
• Push your piping nozzle into each cream puff and fill with cream.
• Place your filled choux buns in a bowl and drizzle with melted chocolate.