THE ULTIMATE “CHRISTMAS PUDDING “ALTERNATIVE DESSERT 

CHOCOLATE SALTED CARAMEL PROFITEROLES 

Now I totally understand why some people don’t like a Christmas pudding, all that fruit, nuts, too rich, too stodgy, but it’s Christmas! We need to indulge in something, so this recipe I’m going to share with you will definitely do just that, INDULGE 

SHOPPING LIST 

This recipe will easily serve 10 people 

For the profiteroles 

90g plain flour

1½ tsp caster sugar

75g unsalted butter, cut into cubes, plus some extra for greasing

3 large free-range eggs, beaten

Edible gold leaf to decorate (available on line or good stores)

For the salted caramel filling 

50g butter

2 tbsp golden syrup

2 tbsp soft light brown sugar

½ tsp sea salt

450ml double cream 

2 tbsp icing sugar

1 tsp vanilla bean paste or 1 vanilla pod, split lengthways, seeds scraped out of the pod

For the chocolate sauce 

100g good-quality dark chocolate

30g unsalted butter

50g caster sugar

1 tbsp golden syrup

METHOD 

Preheat the oven to 200°C/fan180°C/gas 6. 

Sift the flour, sugar and a pinch of salt into a bowl 

Heat 220ml water and the butter in a pan over a medium heat until the butter melts. Increase the heat and bring to a vigorous rolling boil.

Quickly tip the flour mixture into the water and butter, then remove from the heat and beat vigorously with a wooden spoon until the mixture forms a thick paste that comes away cleanly from the sides of the pan.

Gradually add the eggs to the pan and beat between each addition until you have a smooth, glossy mixture. 

You may not need all the egg – add just enough to give the choux mixture a thick, dropping consistency.

Lightly grease a baking sheet. 

Use 2 teaspoons to dollop small balls of the mixture on to the baking sheet, leaving space to allow them to rise. 

Bake on the top oven shelf for 15 minutes until risen, golden and crisp. 

Pierce the bottom of each bun with a sharp knife so the steam can escape, then cool completely on a wire rack.

For the filling 

put the butter, golden syrup, soft brown sugar and salt into a small pan and gently heat until the sugar has dissolved. Set aside to cool to room temperature.

Whip the cream with the icing sugar until it just holds its shape, then fold in the vanilla bean paste or seeds. 

Fold in the cooled salted caramel, then chill for 10 minutes until cold and firm. 

Lightly whip again, then spoon into a piping bag fitted with a medium-size plain nozzle.

For the chocolate sauce 

put all the ingredients in a pan with a splash of cold water. Cook over a low heat until the sugar has dissolved, then simmer gently for 2 minutes.

Insert the nozzle of the piping bag into the hole you pierced in each bun, gently fill with the caramel cream, then stack into a tower on a serving plate. 

Drizzle the chocolate sauce over the profiteroles, sprinkle with edible gold leaf and serve immediately.
Now go on tell me that this delicious wonderful dessert of Salted Chocolate Caramel Profiteroles isn’t just the ULTIMATE DESSERT? 

Jon 

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