As you know, I blog from my mobile phone, meaning I use the WordPress app instead of sitting at my laptop (I just don’t get the time). Blogging on the go is so easy and convenient.
However recently I haven’t been getting many posts into the ‘blogs I follow’ page. At first I just presumed that you were all too busy to blog, but the other day my very own post didn’t appear…. Even after hours of refreshing the page nothing happened. I even uninstalled and then reinstalled the app. Still nothing.
I’m sorry that I haven’t been visiting your blog, but i’ve made Halloween profiteroles for you all to make amends! Oh, and one more thing…. This is the last post that my rubbish SD card will ruin. I’ve lost the photos of the choux pastry process! You’ll be glad to know that i’ve now taken the SD card out of my phone and banished it to the depths of The Glen House…
For the choux pastry
200ml cold water
1/2 tsp caster sugar
85g unsalted butter, diced small
Pinch of salt
115g strong flour
3 medium eggs beaten
Place the butter, water, pinch of salt and sugar into a pan. Place over a low heat until the butter has melted and the liquid looks milky. Then increase the heat and allow the mix to come to the boil, as it starts to boil take it off the heat and add the flour and mix well. Return to the heat for a couple of minutes and beat vigorously until a smooth paste is formed.
Once the paste curls away from the side of the pan take it off the heat and let it cool. Beat in the eggs one by one, stirring vigorously until the paste is smooth and glossy.
Place the mixture into a piping bag and allo. I find standing the filled bag in a glass makes it easier to manage.
Pipe the mix onto a lined baking tray. Rub the top of the piped mix (on the right) with a wet finger (on the left) to ensure a crisper top. Bake for 15 minutes until golden brown. Don’t open the oven. Remove the buns from the oven and prick the base of each one. Place back on the back on the baking tray with the hole facing upwards and return to the oven for a couple of minutes. This will help dry out the middle of the bun.
For the cream filling:
1 tbsp icing sugar
Lightly whip the cream and icing sugar until soft peaks are formed. When the profiteroles are cold, using a piping bag fill the holes in the buns.
For the chocolate topping:
175g good quality chocolate
Break the chocolate up and add to a bowl with the cream over a pan of hot water. Stir until glossy and then allow to cool a little.
Happy Halloween! Join me over at Angie’s blog The Novice Gardener for her weekly #FiestaFriday party!