Page 39 - Englosh Version

Recipe

- Remove from the heat as soon as it boils, and add in ALL of the flour in one go.
- S�r like crazy and beat for about 15 seconds or so �ll a smooth ball shape is formed and it's coming
away from the edge of the pan. If it doesn't come away, cook the mixture on a low heat for a li�le
longer and try again.

- Leave the mixture to cool for five minutes or so, off the heat.
- Beat your eggs, and then GRADUALLY beat it into the flour mixture. Beat fully and well each �me
you add in more egg un�l you reach a smooth, glossy and dropping consistency.

- If the mixture becomes really thin, you've added too much egg. If it curdles, you've added too
much at one �me, and if the mixture is too s�ff, you've not added enough!

- Pipe li�le rounds onto the tray, and bake in the oven for 20 minutes roughly un�l crisp. I made 20
profiteroles with this batch.

- Once baked, remove from the oven and pierce the bo�om of the profiterole immediately with a
skewer and leave to rest with the hole facing upwards to let the steam escape and let the pastry
cool.

- For the Vanilla Mascarpone
- Add the vanilla, mascarpone and Double Cream and s�r with a spoon to combine.

- Add in the icing sugar and s�r again! Whisk up un�l thick.
- Pour the mixture into a piping bag, snip off the end, and carefully fill the profiteroles with the
cream through the steam hole un�l full.

For the Chocolate Sauce

- Heat the cream in a pan over a low-medium heat.
- Add in the chopped chocolate and whisk �ll smooth.
- Leave to cool before using!
- Coat the profiteroles with the sauce and then decorate how you fancy. I made a giant pile and then
drizzled over some extra chocolate!

Notes

- I made 30 profiteroles in this batch, and that gives 4ish per person depending on how many you
want to serve!
- You can flavour the mascarpone cream differently if you prefer such as with orange extract.
- These are best eaten on the day of making, but can be eaten for two days a�er once refrigerated.

Page 39