Woman's Day
Ingredients
Creme patisierre
Toffee
Method
1.Preheat oven to hot 200°C. Lightly grease and line 2 oven trays with baking paper.
2.Combine water and butter in a medium saucepan. Heat gently on low to melt the butter, then bring to boiling point.
3.Sift flour onto a piece of paper towel. Add to the butter mixture all at once. Cook. stirring, for 1-2 minutes, until mixture forms a ball around the spoon. Remove from heat.
4.Transfer mix to a bowl. Spread up the sides to allow it to cool until comfortable to touch.
5.Add eggs gradually, beating well after each one – by hand or with an electric mixer. Beat until mixture is smooth and glossy – you may not need all of the last egg.
6.Drop heaped teaspoonfuls (about size of a 20c piece) of mixture onto trays, allowing room for spreading. Bake for 10 minutes. Reduce temperature to moderate, 180°C, and bake for a further 15-20 minutes, until puffs are golden and firm to touch. Remove from oven, make a small slit in the side of each puff, and return to oven for 5 minutes to dry out. Transfer to a rack to cool.
7.For creme patisserie, in a saucepan, heat milk with vanilla bean until almost boiling. Set aside. In a bowl, beat yolks with sugar and cornflour until mixture is thick. Whisk warm milk into egg mixture. Pour into saucepan. Heat gently, stirring constantly, until boiling. Simmer for 1 minute. Remove from heat, place plastic wrap directly on the surface and set aside to cool. Fold through cream.
8.For toffee, in a small saucepan, stir sugar and water over low heat until sugar dissolves. Simmer, without stirring, for 10 minutes or until golden brown. Set aside for 10 minutes.
9.Use piping bag to fill profiteroles with creme patisierre. Arrange profiteroles in a heart shape on a large platter. Drizzle toffee over with a metal spoon.
If you prefer, use a piping bag to pipe the rounds of choux pastry onto trays. Then dip your finger or a pastry brush in a little water and gently smooth over any peaks. Save time with ready-made profiteroles. Make toffee, arrange, decorate and serve.
Note
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