Ingredients
The following ingredients have 1 Servings
- 60g unsalted butter
- 75g plain flour
- 2 medium eggs, lightly beaten
- 250ml double cream
- 100g black cherries in kirsch, halved and 75ml syrup from the jar
- 1 tbsp brandy
- 50g dark chocolate, broken into pieces
- 50g milk chocolate, broken into pieces
- 10g butter
Instruction
- Heat the oven to 220C/fan 200C/gas 7. Line a large baking sheet with baking paper and sprinkle with water, or use a silicone baking mat. Put the butter and 150ml cold water into a pan and heat until the butter melts, then bring to the boil. Take off the heat and quickly add the flour and a pinch of salt. Beat vigorously until the mixture forms a soft ball. Leave to cool slightly, then gradually beat in the eggs until it becomes a thick, shiny paste.
- Transfer the mixture to a piping bag with a large nozzle and pipe 16 mounds of the mixture, about the size of a tablespoon, onto the baking sheet. Bake for 10 minutes, then reduce the temperature of the oven to 190C/fan 170C/gas 5 for 20 minutes, or until the buns are puffed and golden.
- Remove from the oven, make a slit in the bottom of each and return to the oven for 3-5 minutes to dry out. Cool on a wire rack.
- At this stage you could put all of the choux buns on a single tray, cover loosely with clingfilm and put in the freezer. After 3 hours, put into freezer bags and they'll keep for three months.
- To reheat the profiteroles from frozen, heat the oven to 180C/fan 160C/gas 4, put on a baking tray and cook for 15 minutes until crisp. Cool on a wire rack and fill as below.
- Whip the cream into soft peaks, stir through the kirsch syrup and brandy and put in a piping bag with a small nozzle. Fill each bun with as much cream as possible, using the slit you made in the bottom.
- Melt both the chocolates with the butter to make the sauce. Arrange the profiteroles on a platter, drizzle with the chocolate sauce and scatter over the cherries.
