The Australian Women\'s Weekly - June 2018

Steam-oven special

Imperial proi teroles
MAKES 30 PREP AND COOK TIME 1 HOUR

1 cup (250ml) water
75g butter, chopped
1 cup (150g) plain fl our
4 eggs
RICOTTA CHESTNUT FILLING
500g fresh ricotta
 cup (110g) sweetened chestnut puree
TOFFEE
2 cups (440g) caster sugar
½ cup (125ml) water

1 Preheat oven to 200°C (180°C fan-
forced) combination steam oven.
Line 2 oven trays with baking paper.
2 Place the water and butter in a
medium saucepan; bring to the boil. Add
flour all at once; beat with a wooden
spoon over medium heat for 1 minute or
until mixture comes away from base of
pan and forms a ball. Transfer to a bowl
of an electric mixer; spread mixture
thinly up side of the bowl. Stand for 5
minutes to cool. Beat in eggs, one at
a time, on medium speed; beat until
mixture is glossy and smooth.
3 Spoon choux pastry into a piping bag
fitted with a 1.5cm plain tube. Pipe about
3cm rounds, about 4cm apart, on trays.
Use a damp finger to flatten peaks.
4 Bake puffs for 10 minutes. Reduce oven
to 180°C (160°C fan-forced) combination
steam oven; bake for a further 10-15
minutes or until puffed and golden and
set with a firm crust. Insert a small knife
tip in the base of each puff; twist to
create a hole. Place puffs, cut-side up,
on trays. Bake for a further 15 minutes or
until puffs are dry. Cool on trays.
5 RICOTTA CHESTNUT FILLINGProcess
ricotta and chestnut puree until smooth.
6 Spoon Ricotta Chestnut Filling into a
large piping bag fitted with a 4-5mm
plain tube. Pipe through holes into puffs
to fill. Place on an oven tray lined with
baking paper.
7 TOFFEEStir sugar and the water in
a medium saucepan over low heat,
without boiling, until sugar dissolves.
Bring to the boil; boil, without stirring,
for 12 minutes or until golden brown
around the side of the pan. Remove
from heat; dip base of pan in a sink
or large bowl of cold water; swirl pan
until toffee is evenly coloured.

8 Carefully dip top of the puffs, one at

a time, into Toffee (being careful of the

hot toffee, use small tongs or gloves);

place on two serving plates. Using two

spoons, make fine threads of toffee

by dipping in warm toffee, touching

the backs of the spoons together then

pulling apart. Decorate the profiteroles

with toffee threads.

English elderower and

lemon cheesecake

SERVES 12 PREP AND COOK TIME1 HOUR 30

MINUTES (+ COOLING AND REFRIGERATION TIME)

375g gingernut biscuits, halfed

140g butter, melted

750g cream cheese, softened

1 tablespoon finely grated lemon rind

⅔cup (150g) caster sugar

3 eggs

¾cup (180g) sour cream

⅓cup (80ml) elderflower cordial

375g strawberries, quartered

SOUR CREAM TOPPING

250g sour cream

1 ½ tablespoons elderfl ower cordial

2 teaspoons lemon juice

1 Process biscuits until fi ne crumbs form.

Add butter, process until combined.

Press biscuit mixture over base and side

of a 23-24cm springform pan. Place on

an oven tray; refrigerate for 30 minutes.

2 Preheat oven to 170°C (150°C fan-

forced) combination steam oven.

3 Meanwhile, beat cream cheese, rind

and sugar in a large bowl with an

electric mixer until smooth. Beat in eggs,

one at a time, then sour cream and

elderfl ower cordial. Pour fi lling into pan.

4 Bake cheesecake for 45 minutes.

Remove from oven. Cool for 15 minutes.

5 SOUR CREAM TOPPING: Combine

ingredients in a small bowl until smooth.

6 Spread Sour Cream Topping over

cheesecake. Bake for a further 15-

20 minutes or until just set; cool in

oven with the door ajar. Refrigerate

cheesecake for 3 hours or overnight.

7 Just before serving, top cheesecake

with strawberries and drizzle with a little

extra elderfl ower cordial. Sprinkle with

lemon rind and edible fl owers, if desired.

Imperial

profi teroles

FRAN’S

TIP

In a conventional oven,

bake profi teroles at

200°C (180°C fan-

forced). At end of step

3, sprinkle puffs lightly

with a little water. In

step 4, reduce to 180°C

(160°C fan-forced).

16 The Australian Women’s Weekly | JUNE 2018