Reindeer Profiteroles

Card Color
Card Label
Recipe Name
Reindeer Profiteroles
Difficulty
Easy
Preparation Time
Cooking Time
Total Time
  00:40
Serves
Calories Per Saving
Introduction

Ingredients
  • 90g Plain flour
  • 1 1/2 tsp Caster sugar
  • 75g Unsalted butter, cut into cubes, plus extra for greasing
  • 3 Large free range eggs, beaten
  • To decorate Edible gold leaf
  • 50g Butter
  • 2 tbsp Gold syrup
  • 2 tbsp Soft light brown sugar
  • 1/2 tsp Sea salt
  • 450ml Double cream (not straight from the fridge)
  • 2 tbsp Icing sugar
  • 1 tsp or 1 Vanilla bean paste or vanilla pod, split lengthways, seeds scraped
  • 100g Good quality dark chocolate
  • 30g Unsalted butter
  • 50g Caster sugar
  • 1 tbsp Gold syrup
Method
  • Step 1 Preheat your over to 200ºC.
  • Step 2 On a sheet of baking paper, sift the flour, sugar and pinch of salt into a heap.
  • Step 3 In a pan, heat 220ml of cold water and butter over a medium heat until all of the butter has melted. Once melted, increase the heat and bring to a vigorous boil.
  • Step 4 Using the baking paper as a funnel, tip your flour mixture into the water and butter and beat the mixture quickly with a wooden spoon until a thick paste is formed.
  • Step 5 Add the eggs to the mixture one by one, until a smooth, glossy mixture is formed.
  • Step 6 Lightly grease a baking sheet and spoon small balls of the mixture on the baking sheet.
  • Step 7 Bake in the oven for approximately 15 minutes until risen and golden.
  • Step 8 Once cooked, pierce the bottom of each ball with a knife to allow the steam to escape. Allow to cool.
  • Step 9 To make the filling, pour the golden syrup, soft brown sugar, butter and salt in a small pan and gently heat until the sugar has completely dissolved.
  • Step 10 Set aside to cool to room temperature.
  • Step 11 In a bowl, whip together the cream and icing sugar until it is firm and holds it's shape.
  • Step 12 Then fold in the vanilla paste and salted caramel and set aside to chill for 10 minutes Lightly whip the mixture again and spoon it into a piping bag.
  • Step 13 Insert the nozzle into the hold of the profiterole and gently fill with the caramel cream. Stack them on a plate and drizzle with caramel.
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Author:

Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.