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Profiteroles

The winning recipe from Great British Bake Off Dessert Week - thanks to Lynne Jenkins for these gorgeous profiteroles.

  • Cook: 20 mins
    Prep: 30 mins
  • 12
  • Easy
Go back

Profiteroles

The winning recipe from Great British Bake Off Dessert Week - thanks to Lynne Jenkins for these gorgeous profiteroles.

  • Cook: 20 mins
    Prep: 30 mins
  • 12
  • Easy

Ingredients

100ml milk
100ml water
80g butter
1/2tsp salt
1/2 tsp vanilla essence
125g Juvela Gluten Free White Mix
4 medium eggs
For the Vanilla cream:
350ml double cream
1/2tsp vanilla essence
1tbsp caster sugar
Chocolate sauces:
100g white chocolate
75g dark chocolate
250ml double cream

Method

  1. Grease 2 baking sheets. Preheat oven to 200°C/180°C Fan/400°C/Gas Mark 6
  2. Sieve Juvela Mix onto a plate and leave to the side.
  3. Place water, milk, salt & water into a saucepan and bring to the boil.
  4. Add flour, vanilla and salt off the heat and beat with a wooden spoon. Return to the heat and stir continuously until it leaves the sides of the pan.
  5. Beat eggs and add a little at a time to the mix and beat until incorporated until the mix is suitable to pipe.
  6. Pipe small balls onto the baking sheets and cook for 10 minutes. Turn down the oven to 180°C and cook for a further 8-10 minutes.
  7. Pierce with a sharp thin knife to release the steam. Cool on wire rack.
  8. Whisk cream, sugar and vanilla essence and pipe into cooled profiteroles.
  9. Make the chocolate sauces. Place the White chocolate and 150ml cream into a bowl over a pan of boiling water. Heat gently until chocolate has melted and mix in with the cream.
  10. Make the dark chocolate sauce in the same way with remaining 100ml cream.
  11. Serve 2-3 profiteroles with white, dark or both chocolate sauces poured over the top.
  12. Alternatively serve as a croquembouche with chocolate covered strawberries and chocolate sauces on the side.

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