Pretty Profiteroles

It's finally the festive season! That means I have an excuse to wear a profound amount of red, answer the phone saying 'Buddy the Elf, what's your favorite colour?', eat my own body weight in pigs in blankets and have the Frozen Soundtrack on repeat (lets pretend it hasn't been on repeat throughout November too). What a wonderful time of the year!  

Now, profiteroles always go down a treat in my household, however I could never bring myself to make them as they've always been shown as difficult and impossible. So I plucked up the courage and decided to bite the bullet and make them! The results were incredible and the recipe was so easy I had to share it with you. 
Mary Berry has always been shown as the Queen of Baking so I thought it would only be fair to use her recipe from 'Mary Berry's Baking Bible'. 

On to the recipe: 

55g Butter
150ml Hot Water
65g Sifted Plain Flour
2 Large Beaten Eggs

Melted Dark Chocolate 

300ml Whipping Cream 

1. Pre-heat the oven to 220C/Fan 200C/Gas 7.  Lightly grease 2 baking trays
2. Place the butter and water in a small pan, heat gently until the butter has melted, then bring slowly to the boil
3. Remove the pan from the heat, add the flour all at once and beat until the mixture forms a soft ball.  Beat over the heat for a further 1 minute
4. Cool slightly, then add the eggs a little at a time, beating well in between each addition.
5. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle and pipe small mounds on to the prepared baking trays, leaving room for them to spread
6. Bake in the pre-heated over for 10 minutes then reduce the oven temperature to 190C/Fan 170C/Gas 5. 
7. Cook the profiteroles for another 10 minutes or until well risen and a deep golden brown.
8. Remove from the oven.  
9. I then make a small hole in each profiterole with a cocktail stick to let out the steam.
10. Cool completely on a wire rack.
11. Place whipped cream into a piping bag with a tiny nozzle 
12. Place into the hole used to let steam out and fill up
13. Drizzle chocolate over the top and allow to dry

There you have it, simple but impressive Profiteroles. I hope you have a wonderful run up to Christmas!
Enjoy xxx