I know I’ve been slow updating on my progress in the Bake Off competition I mentioned previously, and anyone who follows me on Twitter will already know the outcome, but here’s my week 3 pastry round update – I made profiteroles and got through to the final!
These are chocolate choux buns, with a chocolate orange and brandy cream filling, decorated with white chocolate and holly berries and leaves, to look like mini Christmas puddings.
For the competition, I decided I needed to up the ante on presentation, so I also made fondant icing snowmen and penguins, which turned out rather cute if I do say so myself!
The actual profiteroles were great, a festive flavour combination that would hopefully please anyone who doesn’t like actual Christmas pudding.
The judges must have liked them too, as I was put through to the final round, in which I went head to head with two other bakers in the festive cake round – I will probably post the update on that when I can’t stand any more family Christmas time tomorrow…
Christmas profiteroles (adapted from Holly Bell’s recipe)
- 60g cold butter, cubed
- 150ml cold water
- 55g strong white flour
- 10g cocoa powder
- 10g caster sugar
- 2 medium eggs
For filling and decorating
- 75g marscapone
- 50g orange flavoured dark chocolate
- 100ml whipping cream
- 1-2 tsp brandy
- 50g white chocolate
- holly leaf and berry decorations (I got mine from Asda)
Start by getting all your ingredients laid out, as there’s no time for faffing about when making profiteroles! Holly’s instructions for making the pastry and baking the profiteroles are pretty comprehensive so I won’t repeat them, just add in the cocoa powder at the same time as the flour and sugar.
For the filling, start by melting the chocolate in a small bowl. Leave to cool, then beat in the marscapone and brandy (to taste, my taste is for a strong kick!) In a separate bowl, whisk the cream until it forms soft peaks, then fold into the chocolate mixture a third at a time. Use a piping bag to fill each of the profiteroles, piping into the hole you made to let the steam out.
To decorate, melt the white chocolate then spoon on top of each bun, letting it run down the sides. Add a few leaves and berries, then leave to set.
Someone at work said they were like profiterole canapes, which I think is a great idea if you’re having a Christmas party! Just keep them in the fridge and get them out about 30 mins before serving.