The Devilled Egg Kitchen Academy Bristol

Cinnamon Profiteroles

(makes  12)

Choux Pastry

• 43g cold butter, cubed
• 110ml water
• 50g plain flour
• 1 tablespoon of cinnamon
• Pinch of salt
• 1 ½ eggs, beaten

Sauce

• 110 g plain chocolate
• 8g butter
• 1 tbl water

1. Preheat the oven to 200C
2. Put the butter and water into a saucepan and melt the butter on a low heat without allowing the water to boil
3. Sift the flour and salt together
4. When the butter has melted, bring the water to boil
5. When the boiling water encases the butter, tip the flour in and remove from heat
6. Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
7. Transfer to a plate to cool down
8. Meanwhile add the sifted icing sugar into the double cream and whip until you get soft peaks and set aside to the fridge ( if left in the fridge for longer, it will thicken, so leave under-whipped)
9. When the choux mixture (called the panade) is blood temperature (comfortable to touch) tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
10. Lightly grease a baking sheet and using a teaspoon place six blobs on it, spaced well apart
11. Bake for 20-30 minutes,  do not open the oven for at least 20 minutes
12. They are done when they are three times the size they were originally, golden in colour and light and feel like a ping pong ball
13. With a skewer, make a small whole at the base of each profiterole and hollow out any raw mixture and leave to dry in a low oven
14. Leave to cool
15. Pipe the cream mixture in (recipe below)
16. To make the sauce: melt the chocolate, butter and water in a bowl over a boiling water
17. Dip your profiteroles in this mixture or serve as a sauce on the side
18. For a touch of extra indulgence, decorate with edible golden leaf

Creme Patisserie 

• 4 egg yolks 
• 100 g caster sugar 
• 25 g plain flour, sifted 
• 1 vanilla pod, seeds scooped out 
• 1 cinnamon stick
• 350 ml milk

1. In a bowl, whisk the egg yolks with the sugar until light and thick; then stir in the flour. 
2. Put the cinnamon, vanilla pod and seeds in a saucepan with the milk and bring it slowly just up to the boil.  
3. Remove the cinnamon and vanilla pod and pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.)Continue to cook, stirring constantly (or use a whisk if it looks lumpy), for 2 minutes or until it has thickened.
4. Remove the saucepan from the heat and pour into a bowl. If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve. 
5. Allow to cool.