Yes that's right today is Chocolate day so its only right we jumble the menu up and bit and give you the recipe for your Valentines Day dessert, it has chocolate, it has passion fruit it will have your partner week at the knees. Ladies and gentleman we give to you Paul Heathcotes:
Profiteroles with Passion Fruit, Cream and Rich Chocolate Sauce
What you need:
For the Choux buns
65ml of water
65ml of milk
50g of butter - diced
Pinch of salt
Half a tea spoon of sugar
75g of plain flour - sifted
2 eggs
Now we have the ingredients let get these profiteroles started.
- Set the oven to 200 centigrade, gas mark 6 and grease a metal baking tray.
- Bring the water, milk, butter, salt and sugar to the boil until the butter has melted; beat in the flour vigorously until whole of the mix is coming away from the sides of the pan. Allow to cool until warm but not hot, crack the eggs in a bowl and whisk.
- Add a little of the eggs to the mix and beat in well a little at a time.
- Either pipe onto the baking sheet or use a teaspoon to drop a small amount of the mix (approx 1.5cms wide), very gently flatten with the back of a fork.
- Bake for 15-20 minutes until risen and crisp.
Top Tip: after 5 minutes open the door for 30 seconds to allow so of the steam to escape.
What you need:
Passion fruit cream
3 yolks
65g of Caster sugar
20g of plain flour - sifted
250ml of milk
Half a vanilla pod - split and seeded
Icing sugar
75ml whipped double cream
4 passion fruits cut in half and pulp scraped out
- To make the cream filling, whisk the egg yokes and caster sugar until creamy white in colour and then whisk in the flour.
- Bring the milk and vanilla to the boil, remove the vanilla pod from the milk and pour a little of the milk in the yoke mix - whisk vigorously before adding the remaining liquid in a couple of stages.
- Return this to the pan and stir over a low heat with a wooden spoon until the mix becomes thick, taking caution that it does not burn.
- Place in a bowl, sprinkle over icing sugar (this prevents a skin forming) and allow to cool before adding the passion fruit pulp.
- Finally, gently fold in the 75ml of whipped cream.
Finally process now and then its time to tuck in The Chocolate Sauce.
What you need:
100g of good quality chocolate (70%)
75ml milk
25ml of cream
20g sugar
Melt the chocolate in a microwave or in a bain-marie (pan with a small amount of boiling water in - rest the chocolate in a bowl on top making sure the bowl doesn't touch the water).
Bring the milk, cream and sugar to the bowl and remove from the heat. Pour over the chocolate and whisk well. That's it sauce made.
Place the passion fruit cream inside the choux buns by inserting a little hole and piping into the centre, alternatively cut in half and spoon in, serve 3-4 as a portion and pour over the chocolate sauce.
Top Tip no.2: If the chocolate sauce has cooled while you were preparing the buns simply pop it in the microwave for a few seconds to re-heat.
Bobs your uncle, Lindley's your cupid your done! Enjoy!
