Delicious UK - (12)December 2020

make it special.

FrozenNeapolitan

profiterolewreath

SERVES8.HANDS-ONTIME 40 MIN,

OVENTIME22-23MIN, PLUS COOLING

AND FREEZING

MAKE

AHEAD

Beforeyoubegin,makesure

youhaveplentyofroomin

yourfreezer.Makethechoux

bunsupto 24 hoursaheadandstore

inanairtightcontainer.If they’rea

littlesoftthenextday,warmin

a lowovenuntilcrisp.Thefilledand

decoratedwreathwillkeepinthe

freezerforupto3 hours– any

longerandtheexposedicecream

may suffer from freezer burn.

• 100gunsaltedbutter, cubed


• 150gplainflour


• 1 tspcastersugar


• ½tspsalt


• 4 largefree-rangeeggs(atroom
  temperature),lightly beaten, plus
  1 extratoglaze


• 2-3tbspmilk(ifneeded)


• About250mleachchocolate,
  strawberryandvanilla
  icecream,slightlysoftened


• Freeze-driedraspberriestoserve
  (from Sainsbury’s or Waitrose)

FORTHECARAMEL

• 220g caster sugar

YOU’LLALSONEED...

• 2 largebakingsheetslinedwith
  compostablebakingpaper;piping
  bag fitted with 1.2cm nozzle

1 Forthechouxbuns,putthebutter

and150mlwaterina saucepanset

overa mediumheat.Whenthe

butterhasmelted,turnupthe heat

andbringtoa rollingboil.

2 Meanwhile,ina mixingbowl,

combinetheflour,sugarandsalt

then,inonego,tipintotheboiling

butter/watermixture.Beatstrongly

witha woodenspoonuntilthemix

clumpsintoa ballthatfullycomes

awayfromthesidesofthepan.Tip

themixtureintoa bowlandusethe

spoontospreadit upthesides(to

helpit coolquickly).Leave to cool

toroomtemperature.

3 Heattheovento220°C/200°Cfan/

gas7. Oncethemixturehascooled,

beatinthe4 eggs,littlebylittle,

onlyaddingmoreoncetheprevious

additionisfullymixedin.Themix

willlookasthoughit’sabouttosplit

butit willcomebacktogetherafter

beating.Youmaynotneedallthe

eggsoryoumighthavetoaddan

extrasplashofmilktogettheright

droppingconsistency(itshoulddrop

slowlyoffthespoonina clump).

4 Transferthechouxmixturetothe

pipingbag,thenpipe 12 buns,each

about 5cm wide and 3cm deep, onto

eachofthepreparedbakingsheets,

spacedatleast3cmapart(24buns

intotal).Useyourfingertobrush

a littlebeateneggovereachone

toglazeandsmoothoutanypeaks.

Bakefor 20 minutes,thenuse

a skewertopokea smallhole

inthebottomofeachonetoletout

thesteam.Withtheholeontop,

bakefor2-3minutesmoreuntil

goldenandcrisp.Coolona wire

rack(seeMakeAhead).

5 Sliceeachprofiteroleinhalf

horizontally.Filla thirdofthe

profiteroleswithchocolateice

cream,a thirdwithstrawberry

anda thirdwithvanilla,then

reassemble.Transferthe

profiterolestobakingsheetsand

freezefor1 houroruntiltheice

creamisfirm(seeMakeAhead).

6 Whenyou’rereadytoserve,make

thecaramel(seeboxonprevious

page).Putthesugarina small

saucepanwith3 tablespoonswater

overa mediumheatandcook,

swirlingthepanregularly,for6-8

minutesuntilyougeta darkgolden

caramel.Removefromtheheatand

coolslightly.Carefullyspooncaramel

overthetopsoftheprofiteroles,

thencrumbleoverfreeze-dried

raspberries(seeMakeAhead).

Arrangetheprofiterolesina circle

ona platterandserveimmediately.

PERSERVING416kcals,19gfat

(10.8gsaturated),8.1gprotein,

52.6gcarbs(37.9g sugars), 0.5g salt,

0.8g fibre

100 deliciousmagazine.co.uk