HOW TO MAKE PROFITEROLES |PROFITEROLES RECIPE |CHOUX PASTRY RECIPE|CHOCOLATE SAUCE|LIVE|PASTRY CREAM

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Recipe/Ingredients:
• 75 g of strong bread flour
• 125 g of water
• 60 g of margarine or butter
• 2 eggs
Methods:
• Place the water and margarine into a saucepan and bring to the boil, melting the margarine.
• Remove from the heat and then add the flour to make a roux. Beat it with a wooden spoon until it thickens. Put it back on the stove on low heat and then beat it again until the smooth roux leaves the side of the saucepan. Remove from the heat.
• Add the beaten eggs bit by bit. Keep beating until the eggs disappears and no eggs can be seen.
• Place the choux paste in a piping bag and then pipe a little bit on the sides of the baking tray to help glue the baking paper. Pipe consistent shapes and sizes of profiteroles onto the baking tray. Dip the fingers in cold water and gently press the top of the profiteroles.
• Bake at 225 degrees centigrade for 12 minutes. Once baked, turn down the oven to 150 degrees centigrade and cook for 8 minutes. Once done, remove from the oven and allow to cool.
• Once cool, make a hole with a knife at the bottom of the profiteroles and then fill each profiterole with the pastry cream. Dip the top of each profiterole into the warm chocolate sauce.
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