Italian Amaretto Profiteroles

WARNING this is not the easiest recipe, and not for the impatient ;) Choux recipe taken from the Kenwood Chef cookbook

• 225ml cold water
• 75g/3oz butter (unsalted)
• 115g/4oz plain flour
• pinch of sugar
• 3 eggs, lightly beaten
• 600ml cream
• 500g fresh custard
• 2 tablespoons Amaretto (or your favourite liquour, Tia Maria would be good too)
• 100g Green and Blacks dark chocolate
• Icing sugar
• 1oz butter
  

Set up food processor with blade attachment. Preheat oven to 220 degrees. Place a shallow swiss roll tin or dish full of water in the bottom to create steam.

Place water and butter in the saucepan and heat gently until the butter melts and then bring to the boil.

Remove from heat and tip in the flour. Beat with a wooden spoon until combined. Return to the heat and cook over a low heat for a few seconds until the mixture leaves the sides of the pan to form a ball (looks kind of like play-doh). Do not over-heat.

Transfer to food processor. Turn on at minimum speed and gradually pour eggs through tube. Process until just mixed and the pastry forms a stiff, glossy paste. Do not over process as will become too thin.

Brush 3 baking trays with a thin layer of water (do not use oil or greaseproof paper, or a tray with holes in! I have learnt) to dampen.

Either put pastry in piping bag, or use a teaspoon (I use teaspoon) and place small mounds on baking sheets (usually put 10 on a baking sheet, leave room cos they expand).

Bake for 20-25mins until puffed up and golden. Reduce the oven to 190 degrees.

Pull buns out of oven and make a small hole in each one with the end of a wooden spoon (I pick the place the pastry is thinest for this) and then return the buns to the oven (can all be on same tray now) for 5 mins to dry out. Transfer to wire rack and leave to cool.

Whip cream and add custard to make creme patisserie. Add alcohol and mix well. Fill piping bag with cream and fill the buns through their holes.

Melt chocolate in dish with butter (either on hob over a pan with water or in microwave carefully), add enough icing sugar to make a slightly runny icing (should be runny enough to dunk the profiteroles in, but thick enough to set). Dip each bun into the chocolate and arrange on a serving place. Chill until served.

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