In every place I work there is at least one dish that I take with me. Even in shitty ones, like Francesco’s, where I learned to make meatballs with fresh mint and make them this way ever since. Current place lacks a bit in terms of excitement, but profiteroles are on the menu and today Oluta has made profiteroles. I used the recipe from GF website, I found it easy and enjoyable.<\/p>\n
For the choux pastry I used 50 g of butter, 2 tsp of sugar, which I melted with 150 ml of water and then took off the heat and added 75 g of strong flour, mixing vigorously. When it was getting off the sides of the pan easily, I transferred it to the kitchen aid and made it do the further work, slowly adding 2 beaten eggs. And when ready, with the help of a piping bag I got them ready to bake in 220 degrees for about 18-20 minutes.<\/p>\n
When cooled, I filled them with whipped cream, done in my usual way, with some vanilla paste, icing sugar and a touch of lemon juice.<\/p>\n
The chocolate sauce- 35 g of cocoa powder sifted into a bowl, about 100 ml of water with 100 g of sugar, when melted and boiling I added it to the cocoa and returned to the pan, mixing until smooth. I added a bit of butter, just to balance the cholesterol with the cream( ha!) and a touch of Kahlua, for coffee flavour.<\/p>\n
Very pleased with the result. Tasty, not sickly sweet. Will be done again.<\/p>\n
In every place I work there is at least one dish that I take with me. Even in shitty ones, like Francesco’s, where I learned to make meatballs with fresh mint and make them this way ever since. Current place lacks a bit in terms of excitement, but profiteroles are on the menu and today … Continue reading Profiteroles.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2013\/05\/DSC_4078.jpg\")
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