100g butter, chopped
1 cup (250ml) water
1 cup (150g) plain flour
4 eggs, lightly beaten
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
Icing sugar, to serve
1. Position 1 shelf just above the centre and 1 shelf just below the centre position in the oven. Preheat oven 220°C fan forced. Line two baking trays with baking paper.
2. Combine the butter and water in a medium saucepan over medium-low heat, heat, stirring often, 5 minutes until butter melts. Increase heat to high, bring to a rolling boil (the mixture should start to rise in the pan). As it does, quickly remove from heat, add all the flour, stirring constantly until mixture comes together in a ball and leaves the sides of the saucepan. Transfer the hot dough to bowl of the mixer.
3. Assemble the Scraper Mixer Pro using scraper beater. Slowly turn mixer to Light Mixing setting, add a quarter of the egg and beat until well combined; continue adding the egg until the choux pastry is thick and shiny.
4. Pipe or spoon choux pastry onto trays allowing room for spreading. Bake for 10 minutes. Reduce oven to 200°C fan forced and bake a further 15–20 minutes, or until the choux is puffed, golden and firm to touch. Allow to cool completely on trays.
5. Wash and dry mixer bowl. Assemble mixer using the whisk attachment. Combine the cream, icing sugar and vanilla in the mixer bowl. Slowly turn mixer to Aerate /Whip setting and whisk for 40–50 seconds until firm peaks form. Cover and refrigerate until ready to serve.
6. Cut the profiteroles in half with kitchen scissors. Fill with cream. Dust with icing sugar to serve.
Recipe provided by Sage Appliances
In Short: Nothing spells classy at a dinner party like Profiteroles to finish. And with this quick and easy recipe you can give your dinner parties that edge