Kelkin Hazelnut & Chocolate Spread at room temperature
How to:
Preheat the oven 190°C and line a large baking tray with parchment paper.
Place the butter in a saucepan with the water and bring to a steady boil until the butter has melted.
Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together.
Place the pan back over the heat and beat the dough in the saucepan for about 30 seconds. Remove from the heat once again and set aside.
Beat the eggs in a small bowl.
Add a little of the beaten egg at a time until you have a thick consistency.
With a spatula scrape the choux mixture into a piping bag with a large round nozzle and pipe small rounds of the pastry. Leaving enough space between each one to rise.
Smooth the tops of the piped choux pastry with a little bit of water on your finger. Place them into the oven and bake for 15-20 minutes until the choux pastry has risen and is golden and crisp.
Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.
For the filling, whisk the cream, sugar, and vanilla together in a large bowl until the mixture forms soft peaks.
Scoop the cream into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.
Finish with a good topping of Kelkin hazelnut & Chocolate spread on top and tuck in.
Behind Every Bake
Hazelnut Profiteroles
CATEGORY: All Recipes
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What you need:
For the choux pastry:
60g salted butter
80g Plain Flour
3 free-range eggs
130ml water
For the cream:
200ml fresh cream
2 tbsp caster sugar
1 tbsp vanilla extract
For the topping
Kelkin Hazelnut & Chocolate Spread at room temperature
How to:
Preheat the oven 190°C and line a large baking tray with parchment paper.
Place the butter in a saucepan with the water and bring to a steady boil until the butter has melted.
Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together.
Place the pan back over the heat and beat the dough in the saucepan for about 30 seconds. Remove from the heat once again and set aside.
Beat the eggs in a small bowl.
Add a little of the beaten egg at a time until you have a thick consistency.
With a spatula scrape the choux mixture into a piping bag with a large round nozzle and pipe small rounds of the pastry. Leaving enough space between each one to rise.
Smooth the tops of the piped choux pastry with a little bit of water on your finger. Place them into the oven and bake for 15-20 minutes until the choux pastry has risen and is golden and crisp.
Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.
For the filling, whisk the cream, sugar, and vanilla together in a large bowl until the mixture forms soft peaks.
Scoop the cream into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.
Finish with a good topping of Kelkin hazelnut & Chocolate spread on top and tuck in.
