Profiteroles

Name: Profiteroles
Total time: 25 min
Ingredients: 150 g plain flour; 1 pinch salt; 2 tbsp caster sugar; 2 Glasses Cold water; 125 ml milk; 110 g Spreadable; 5 free range eggs; 375 ml cream; 150 g Dairy Free dark chocolate; 1 tbsp golden syrup

Create a lactose-free dessert centrepiece at your next dinner party with our soft and creamy profiteroles recipe.

https://arlauk.cmsstage.com/recipes/profiteroles/

Instructions

Step 1

Preheat the oven to 200°C (180°C fan) / 400F / gas 6 and line a large baking tray with greaseproof paper.

Step 2

Sift together the flour, salt and sugar into a mixing bowl.

Step 3

Combine the water, dairy drink and spreadable in a saucepan and bring to a simmer, stirring, until the spreadable has melted.

Step 4

Bring the liquid to the boil and beat in the flour mixture, removing from the heat temporarily, before returning over a reduced heat.

Step 5

Beat until you have a smooth dough; beat in the eggs one at a time, off heat, until shiny.

Step 6

Spoon into a piping bag fitted with a straight-sided nozzle and pipe blobs onto the tray.

Step 7

Bake for 10 minutes before reducing the heat to 160°C (140° fan) / 325F / gas 3 and baking for a further 10-15 minutes until golden-brown and crisp; remove to a wire rack to cool.

Step 8

Once cool, whip the cream in a mixing bowl until stiffly peaked; spoon into a piping bag fitted with a straight-sided nozzle.

Step 9

Bore small holes in the base of the buns and pipe in the cream to fill.

Step 10

Melt the chocolate and Golden Syrup in a heatproof bowl set atop a saucepan of simmering water until smooth; remove to one side to cool and thicken slightly.

Step 11

Dip the tops of the filled buns in the melted chocolate before serving in bowls.

Enjoy!

Ingredients

Plain flour	150 g
Salt	1 pinch
Caster sugar	2 tbsp
Cold water	2 Glasses
Milk	125 ml
Spreadable	110 g
Free range eggs	5
Cream	375 ml
Dairy Free dark chocolate	150 g
Golden syrup	1 tbsp

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