Jennifer Clark
speaker
58 appearances
1 recordings
1 series
first heard Dec 2011
last heard Dec 2011
Jennifer Clark’s voice in public audio — every appearance, attributed to the second.
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Appearances
Yum, yum, yum.
Ingredients.
150g of plain flour, a pinch of salt, 300ml of water, 100g of butter, and 4 standard eggs, well beaten, although double yokers work just fine.
First, sift the flour and salt together.
Place the water and butter in a saucepan and heat gently until the butter melts, then increase the heat and bring to the boil.
Remove the pan from the heat and quickly pour in all the flour.
Beat well for about 30 seconds or until the paste is smooth and leaves the sides of the pan clear.
But don't overbeat.
You'll know when it looks right.
Cool slightly and add the eggs gradually, beating well until the mixture is smooth and glossy.
Cover the pan and leave until cold.
Place the mixture in a piping bag and pipe 36 equal amounts of choux pastry in ball shapes, well apart on greased baking trays.
Or just use a spoon and dollop the number of profiteroles you want, well apart on greased baking trays.
Bake in a hot oven, 200 degrees centigrade or 400 degrees Fahrenheit, for about 10 minutes.
Then reduce the temperature to 180 degrees centigrade or 350 degrees Fahrenheit for a further 20 minutes, or until the profiteroles are crisp, golden and puffed.
Remove from the oven, make a small slit in each bun to release the steam, and return to the oven for a further five minutes to dry out.
Let them cool on a wire tray.
Once they're cool, fill with whipped cream, drizzle with chocolate sauce, and enjoy.
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