Profiteroles With Toffee Sauce Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
CHOUX PASTE
200 milliliter: , (7 fl oz) water
150 gram: , (3 oz) plain flour
100 gram: , (3 oz) water
4: Eggs,
1 tbsp: Water, extra
FILLING
Vanilla ice cream,
TOFFEE SAUCE
400 milliliter: , (14 fl oz) cream
2 tbsp: Golden syrup,
340 gram: , (12oz) caster sugar
1 tbsp: Butter,
3 tsp: Cocoa powder,
1 tbsp: Vanilla sugar,
Directions:
To Drink: - Sweet white wine
Level of Difficulty: Medium Difficult Preparation Time: 1 hour
Prepare in Advance: Yes
Preheat the oven to 200
C/400
F/Gas Mark 6. Grease a baking sheet
with 1 tsp of the butter.
Make the choux paste. Bring the water and 100g/3
oz of the butter to
the boil. Tip in the flour. Stir vigorously with a wooden spoon,
until the mixture comes away from the sides of the pan. Remove from
the heat. Stir for 2-3 mins. Allow to cool. Beat in 1 egg at a
time. Put it into a piping bag and pipe 30-40 small bun shapes on
the prepared baking sheet. Bake in the middle of the oven for
approximately 10 mins or until the choux pastry has risen to more
than double its size and is golden.
Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan.
Bring to the boil, stirring, then lower the heat, continue stirring
and simmer for 20-30 mins or until the sauce is thick and golden
brown. Remove the saucepan from the heat. Stir in the butter and
add vanilla sugar to taste. Stir occasionally while the sauce cools.
Cut a split in the profiteroles and fill each with vanilla ice cream.
Stack them on a serving plate in a pyramid shape. Pour over the
sauce. if there is any sauce left over, serve separately.
Posted by : Sue Rykmans
Submitted By SUE RYKMANS On 10-18-94
Source from luhu.jp
Level of Difficulty: Medium Difficult Preparation Time: 1 hour
Prepare in Advance: Yes
Preheat the oven to 200
C/400
F/Gas Mark 6. Grease a baking sheet
with 1 tsp of the butter.
Make the choux paste. Bring the water and 100g/3
oz of the butter to
the boil. Tip in the flour. Stir vigorously with a wooden spoon,
until the mixture comes away from the sides of the pan. Remove from
the heat. Stir for 2-3 mins. Allow to cool. Beat in 1 egg at a
time. Put it into a piping bag and pipe 30-40 small bun shapes on
the prepared baking sheet. Bake in the middle of the oven for
approximately 10 mins or until the choux pastry has risen to more
than double its size and is golden.
Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan.
Bring to the boil, stirring, then lower the heat, continue stirring
and simmer for 20-30 mins or until the sauce is thick and golden
brown. Remove the saucepan from the heat. Stir in the butter and
add vanilla sugar to taste. Stir occasionally while the sauce cools.
Cut a split in the profiteroles and fill each with vanilla ice cream.
Stack them on a serving plate in a pyramid shape. Pour over the
sauce. if there is any sauce left over, serve separately.
Posted by : Sue Rykmans
Submitted By SUE RYKMANS On 10-18-94
Source from luhu.jp