Recipes
Date posted: 30/01/2023
Ingredients
| For the choux pastry | |
| Water | 200ml |
| Caster sugar | 10g |
| Everyday Favourites salted butter, diced into cubes | 80g |
| Everyday Favourites plain flour, sieved | 100g |
| Everyday Favourites free range medium eggs | 3 |
| For the truffle Philadelphia filling | |
| Philadelphia Original | 200g |
| Double cream | 150ml |
| Truffle oil | 1 tsp |
| Chives, chopped |
Method
Choux pastry
- Place the water, sugar, pinch of salt and diced butter into a large saucepan and turn the hob onto a medium heat and bring to a gentle boil and allow to boil for 2 minutes.
- Remove the pan from the heat and stir, then add the sieved flour and mix until it forms a nice paste.
- Place the pan back on the heat at a low temperature and cook out the paste for 2 minutes to remove any excess moisture; the paste will appear smooth and cleanly come away from the sides of the pan.
- Remove the paste from the pan and place into an empty bowl to cool down a little. Preheat your oven to 200°C with no fan.
- When the paste has cooled down until it is just slightly warm, place into a food processor and add the eggs one at a time and blend using the pulse function until all three eggs are completely mixed into the choux pastry dough.
- Transfer the mix into a piping bag with a straight nozzle attached – I used a straight number 7 nozzle.
- Pipe the choux pastry onto a baking mat lined tray, into rounds just smaller than a table tennis ball then wet the tip of your finger with water and gently flatten the peaks of the profiteroles so they are not pointy.
- Place into the preheated oven and cook for 20 – 22 minutes until golden and puffed up, then open your oven door just slightly and leave the profiteroles in for another 5 minutes so they don’t deflate. Remove them from the oven and pierce each one with a small paring knife to let some steam out and place onto a cooling rack.
- You can make the filling now whilst the profiterole shells are cooling.
- Place the Philadelphia, double cream, truffle oil, a pinch of salt and pepper into a stand mixer with the whisk attachment and whisk until the mixture is stiff enough to hold its shape.
- Gently fold in the chives and then taste to check the seasoning and adjust if needed.
- Transfer the filling into a piping bag with a small straight nozzle attached.
- Using a small piping nozzle pierce a hole in the bottom of each profiterole shell and fill with the Philly mix until you feel the profiterole swell up.
- Top the profiterole with a small mound of finely grated parmesan and very finely chopped chives.