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We heard on the grapevine that the Great British Bake Off hopefuls are mastering choux pastry this week. As unashamed GBBO groupies, we wanted to join in the fun, so we made a few batches of choux buns to turn into profiteroles in our test kitchens today.
If you haven't made choux pastry before, don't be put off. It's one of the easiest pastries you'll ever make (there's no rolling out for a start). Just follow our top tips for guaranteed success:
1. Weigh all your ingredients carefully – you need to be accurate.
2. Add the flour to the liquid as soon as it comes to the boil – no wandering away from the hob!
3. For buns as crisp and golden as can be, bake for 20 minutes, then remove from the oven, turn them over and prick the bottoms with a cocktail stick before returning to the oven to continue baking.
4. Cool on a wire rack. The crisp texture of the buns makes them easy to fill and contrasts deliciously with the creamy filling.
Here's my favourite profiterole recipe – give them a try and let us know how you get on. In the meantime, we're off to scoff ours!
WHITE CHOCOLATE AND VANILLA PROFITEROLES
We finished the profiteroles with a flourish of crushed crystallised rose petals and pieces of gold leaf, both available from Jane Asher.
Once filled and decorated, you can store the profiteroles in a cool place (not the fridge) for a few hours before serving