01362 760760

Chef Taylor

23rd May 2018

Bailey's Profiteroles | Fudge Sauce | Pistachio Praline | Lemon Sorrel

 

Choux pastry

250g water

150g plain flour

1tsp sugar

1tsp salt

100g unsalted butter

4eggs

 

Method:

Bring to the boil the water and butter. 

Add the sifted flour, salt and sugar and mix with wooden spoon until the mix pulls away from the side of the pan, 

Place in a mixer and whisk.

Add the eggs one by one and keep mixing till thick and glossy,

Put into piping bag with a round nozzle, pipe onto a greased baking tray, 

Bake at 180c until golden. 

When out of the oven pin prick the bottoms to release any steam place on a wire rack to cool. 

 

Baileys crème pâtisserie/diplomat

200g milk

50g baileys

50g caster sugar

3 egg yolks

10g plain flour

10g cornflour 

150g double cream

 

Method:

Bring to the boil milk and then add the baileys. 

Beat the yolks, sugar, flour and cornflour. 

Add 1/2 milk to the egg mix and whisk till combined.

Add it back to the pan and bring to the boil mixing constantly till thickened. 

Leave to cool covered with cling film so it doesn’t form a skin. 

To make the crème diplomat, whip double cream to stiff peak. And fold into cooled crème pat mix.

 

Pistachio praline 

100g pistachios

50g sugar

1tbsp water

 

Method:

Make caramel with sugar and water.

Add pistachios and stir till coated.

Pour onto a lined baking tray and leave to cool. 

Smash with a rolling pin and serve 

 

Fudge sauce 

115g double cream

20g milk

85g sugar

25g butter

1/4 vanilla pod

75g dark chocolate

 

Method:

Bring to the boil milk, cream, sugar, butter, vanilla. 

Pour over chocolate and whisk till smooth and silky. 

That’s the profiteroles one too.