Kwise1
THE WISE ONE
Just 1.5 SYNS each and it makes 34 profiteroles.
They have just cooked so the cream and chocolate have yet to be used. This is my 2nd attempt to put the recipe on- my phone crashed as I tried to upload every picture. I have step by step pictures, but I will type the recipe first as I have just lost it all :-(
INGREDIENTS
CHOUX PASTRY
60g plain flour
1/2 tsp splenda
50g I can't believe it's not butter
2 eggs, beaten
150ml cold water
FILLING
Anchor Lite Squirty Cream 3g per profiterole
CHOCOLATE SAUCE
80g Dark Cooks Chocolate (green & blacks ) or Milk Chocolate if you prefer a sweeter chocolate taste
7-10. Tblsp water
Sweetener to taste unless a bitter chocolate taste is preferred
PREHEAT OVEN TO 170 fan/ 200C/400F/GM6
Using 3 baking trays, cut baking paper to fit each. Wet each baking paper sheet and lightly tap to remove excess moisture.
Take a large sheet of baking paper and fold in half . Open the sheet and sift the flour on top and sprinkle on the sweetener.
Put the water and butter into a medium sized saucepan and place on a medium heat. Stir using a wooden spoon. Once the butter has melted and it just starts to boil, remove immediately . Then immediately pour in all the flour whilst beating with an electric whisk and it's dough beaters (a wooden spoon can be used but takes longer). Beat until there is a smooth ball of paste that leaves the edges of the saucepan clean. This takes under a minute.
Whilst beating slowly pour in the beaten eggs, mixing well until a glossy smooth paste forms.
Place teaspoon sized amounts on the prepared baking sheets 1" apart and bake for 5-10 minutes.
Turn the oven up to 190 fan/220C/425F/GM7 and bake for a further 15-20 minutes or until light, crisp & golden.
Remove from oven and using a cocktail stick pierce each one to allow the steam to escape and cool.
When ready to eat fill direct with 3g aerosol cream. They only take about 3g. So weigh before and after. If filled too early the cream will liquify so only fill when about to eat them. Then top with chocolate sauce.
Melt chocolate in a Bain Marie. Then slowly stir in the water until a more fluid consistency is reached. This will thicken at first, but keep stirring and adding water as it will loosen . Pour over profiteroles (1tblsp for 4-5 profiteroles)
See next post for piccies so far:-
Sent from my iPhone using MiniMins
They have just cooked so the cream and chocolate have yet to be used. This is my 2nd attempt to put the recipe on- my phone crashed as I tried to upload every picture. I have step by step pictures, but I will type the recipe first as I have just lost it all :-(
INGREDIENTS
CHOUX PASTRY
60g plain flour
1/2 tsp splenda
50g I can't believe it's not butter
2 eggs, beaten
150ml cold water
FILLING
Anchor Lite Squirty Cream 3g per profiterole
CHOCOLATE SAUCE
80g Dark Cooks Chocolate (green & blacks ) or Milk Chocolate if you prefer a sweeter chocolate taste
7-10. Tblsp water
Sweetener to taste unless a bitter chocolate taste is preferred
PREHEAT OVEN TO 170 fan/ 200C/400F/GM6
Using 3 baking trays, cut baking paper to fit each. Wet each baking paper sheet and lightly tap to remove excess moisture.
Take a large sheet of baking paper and fold in half . Open the sheet and sift the flour on top and sprinkle on the sweetener.
Put the water and butter into a medium sized saucepan and place on a medium heat. Stir using a wooden spoon. Once the butter has melted and it just starts to boil, remove immediately . Then immediately pour in all the flour whilst beating with an electric whisk and it's dough beaters (a wooden spoon can be used but takes longer). Beat until there is a smooth ball of paste that leaves the edges of the saucepan clean. This takes under a minute.
Whilst beating slowly pour in the beaten eggs, mixing well until a glossy smooth paste forms.
Place teaspoon sized amounts on the prepared baking sheets 1" apart and bake for 5-10 minutes.
Turn the oven up to 190 fan/220C/425F/GM7 and bake for a further 15-20 minutes or until light, crisp & golden.
Remove from oven and using a cocktail stick pierce each one to allow the steam to escape and cool.
When ready to eat fill direct with 3g aerosol cream. They only take about 3g. So weigh before and after. If filled too early the cream will liquify so only fill when about to eat them. Then top with chocolate sauce.
Melt chocolate in a Bain Marie. Then slowly stir in the water until a more fluid consistency is reached. This will thicken at first, but keep stirring and adding water as it will loosen . Pour over profiteroles (1tblsp for 4-5 profiteroles)
See next post for piccies so far:-
Sent from my iPhone using MiniMins
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