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.

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

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.