CINNAMON SPICED PROFITEROLES
1 hour 5 mins cooking time
CINNAMON SPICED PROFITEROLES
Method
1
To make the profiteroles, sieve the flour onto a piece of baking paper. Over a low heat bring the water and the Lurpak® butter to a rolling boil in a large saucepan. Use the baking paper as a funnel and quickly add the flour mixture straight into the pan. Remove from the heat and beat the dough with a wooden spoon until it is smooth, thick and comes away cleanly from the sides of the pan and cool a little.
2
Gradually add in the beaten egg a bit at a time, not all of the beaten egg may be needed; mixing well between each addition, until the mixture is glossy and smooth with a reluctant dropping consistency off a spoon, but still firm enough to pipe.
3
Preheat the oven to 200C /180C fan /gas mark 6 and line a large baking tray with baking paper.
4
Place a medium sized plain nozzle into a piping bag followed by the dough and pipe small rounds about 5cm in diameter onto the baking tray, leaving space to allow them to rise. If you don’t have a piping bag, spoon about one tablespoonful of the mixture onto the baking paper. Dip your finger into a little water and dab any peaks down.
5
Bake on the top shelf of the oven for 25 - 30 minutes until risen, golden and crisp. Remove and make a hole in the bottom of each bun using either a small knife or a straw to let the steam escape. Cool on a wire rack.
6
For the filling, whisk together the cream, the vanilla chestnut spread and cinnamon until lightly whipped.
7
When the profiteroles are completely cold, cut each profiterole in half and pipe the cream in.
8
For the chocolate sauce, add the chocolate, golden syrup and cream to a bowl set over a pan of gently simmering water and stir gently until melted. Use a spoon to spread the chocolate sauce over each profiterole and pile on a plate, decorate with gold leaf and gold dust and serve immediately.
