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- Butter – 60 gms
- Water – 125 ml
- Flour – 90 gms
- Salt – 1 Pinch
- Eggs – 2
Sift the flour and salt together. Put the butter in the water and bring to a boil. Remove from heat, add the sifted flour and mix in well. Return to moderate heat and beat well till the mixture leaves the sides and forms a ball. Cool this to blood heat then beat in the eggs one at a time to form a smooth dough. Cover with cling film and leave to cool for 30 minutes before using.
This will make about 15 profiteroles.
Grease a baking sheet. Pipe or put teaspoonfuls of the pastry about an inch apart on the tray. Bake in a hot oven for about 30 minutes. When golden brown remove from oven and slit the top for the steam to escape. Remove any extra dough inside.
For the Filling:
- Milk – 250 ml
- Corn Flour – 1 Tablespoon
- Sugar – To taste
- Rum – 1 Teaspoon
- Contreau – 1 Teaspoon
- Cream – 2 tablespoons
- Vanilla Essence – ½ Teaspoon
- Peanut Brittle – 1 Tablespoon, crushed fine
- Ripe Mango Puree – 1 Tablespoon
- Mango pieces and cream or Icing Sugar – To Decorate
Mix the cornflour to a smooth paste in water. Heat the milk to just under boiling point then mix the cornflour and stir cool vigorously as the mixture thickens to form a smooth custard. Remove from heat. When cool stir in the rum, contreau and vanilla essence. Add the peanut brittle cream and mango puree. Sweeten to taste. The filling should be soft but not runny.
Fill the profiteroles. Decorate with mango pieces and sweetened cream or dust icing sugar.