Step-by-Step Cakes by DK Publishing

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1 Preheat the oven to 425°F (220°C). Line 2

large baking sheets with parchment paper.

4 Bring to a boil, remove from the heat, and

add in the flour all at once.

7 Continue adding the egg, little by little,

to form a stiff, smooth, and shiny paste.

2 Sift the flour into a large bowl, holding the

sieve up high to aerate the flour.

5 Beat with a wooden spoon until smooth; the

mixture should form a ball. Cool for 10 minutes.

8 Spoon the mixture into a piping bag fitted

with a^1 ⁄ 2 in (1cm) plain nozzle.

3 Put the butter and

2

⁄ 3 cup water into a small

saucepan and heat gently until melted.

6 Gradually add the eggs, beating very well

after each addition to incorporate.

9 Pipe walnut-sized rounds, set well apart.

Bake for 20 minutes until risen and golden.

Profiteroles

These cream-filled choux pastry buns, drizzled with chocolate sauce, make a deliciously decadent dessert.

Special equipment

2 piping bags with a^1 ⁄ 2 in (1cm) plain

nozzle and^1 ⁄ 4 in (5mm) star nozzle

Ingredients

For the choux buns

(^1) ⁄ 2 cup all-purpose flour
4 tbsp unsalted butter
2 large eggs, beaten
For the filling and topping
13 ⁄ 4 cup heavy cream
7oz (200g) good-quality dark
chocolate, broken into pieces
2 tbsp butter
2 tbsp corn syrup
SERVES
4
30
MINS
22
MINS
12 WEEKS,
UNFILLED