Saturday, 6 July 2013

Profiteroles with Toffee Sauce


I made profiteroles for dessert when my parents were staying recently. I'd never made them before and it turned out that they were pretty easy, and really tasty! I made a toffee sauce to go with them as my dad doesn't like chocolate.

The recipe came from Marian Keyes' Saved By Cake. You need:
85g butter
200ml water
1/2 tsp caster sugar
115g plain flour
pinch of salt
3 eggs, beaten

For the cream filling:
450ml whipping cream
15g icing sugar

For the toffee sauce (I got this recipe from the internet)
120g brown sugar
120g butter
100ml cream

Preheat the oven to 200C. Put the butter, sugar and water into a pan over a low heat until the butter melts and the sugar has dissolved.


Bring to the boil then add the flour and salt and stir. Remove from the heat and whisk until you have a smooth paste.
Then whisk in the egg gradually.


Spoon onto a baking tray spaced well apart. Bake for 25-30 mins.


They came out of the oven beautifully puffed up. Remove from the oven, prick the base with a fork or sharp knife, turn each one upside down and return to the oven for five minutes.


Whisk the cream until peaks form then stir in the icing sugar. Split the profiteroles and fill with cream.


To make the toffee sauce, melt the butter and sugar in a pan until the butter has melted and the sugar has dissolved then stir in the cream.


Toffee sauce ready to be poured


Pour the sauce over the profiteroles and enjoy.


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