Great British Bake Off star Toby Waterworth shares his profiteroles recipe
PUBLISHED: 15:34 28 February 2014 | UPDATED: 16:19 26 October 2015
Our Great British Bake Off star Toby Waterworth is back with a recipe to lure you away from calorie counting Our Great British Bake Off star Toby Waterworth is back with a recipe to lure you away from calorie counting
Crème Pâtissière Custard:
300g whole milk
100g double cream
2 egg yolks
30g golden caster sugar
15g corn flour
Vanilla bean paste (or extract)
100g whipped double cream to finish
100g plain flour
3 large eggs, whisked
35g golden caster sugar
35g soft dark brown sugar
75g double cream
1/4 tsp fine sea salt
100g double cream
50g dark chocolate (70%)
25g soft dark brown sugar
This dessert is ideal for a romantic meal as it’s great for sharing. Choux pastry is the easiest pastry to make, and is massively versatile: sweet or savoury with any shape, size or filling you like. For this recipe I use a mixture of custard and cream for a silky smooth and delicious vanilla filling but you can simply use whipped double cream. For the topping you can use chocolate sauce, salted caramel sauce – or if you have any sense, both!
To make the custard, whisk the egg, yolks, vanilla and sugar in a heat-proof vessel and gradually add the sifted corn flour until smooth with no lumps. In a saucepan heat the cream and the milk together slowly until steaming and just ready to boil, then take off heat and slowly add to the egg mixture, whisking continually. Return the mixture to the saucepan and heat very slowly, always whisking, until it thickens and starts to boil. Cook for a few more minutes to remove any taste of the flour, transfer to a bowl and press clingfilm over the surface to prevent a skin. Chill.
Pre-heat oven to 230° C and place a baking tin on the oven floor.
For the choux, put the water, salt, sugar and butter in a saucepan and bring to a boil. Quickly add all of the flour and beat with a wooden spoon until a smooth paste forms into a ball, coming away from the sides of the pan. Allow to cool for 10 minutes, then use an electric whisk to gradually mix in the eggs. Stop when you have smooth, shiny dough that drops from the spoon like thick cake batter (for me it is usually 2.5 eggs).
Put the dough into a piping bag with a 1cm nozzle and pipe (or use two small spoons) walnut-sized rounds on to a baking sheet with greaseproof paper. Use a wet finger to press down any points to prevent over-browning. Pour boiling water into the heated tin to create steam and quickly put the choux into the oven. Turn the temperature down to 200°C and cook for 30 minutes until golden brown. Remove from the oven, turn each profiterole over, and gently prick to release steam. Be careful, it’s very hot! Return to the oven for another ten minutes then cool on a wire rack.
For the chocolate sauce, bring the cream to almost boiling in a sauce pan, and then pour over the other ingredients in a bowl. Wait one minute then stir slowly until all is combined into a shiny sauce.
For the caramel sauce, put all the ingredients into a saucepan, slowly bring to a simmer, then boil for three minutes, taking care that it doesn’t burn.
When the custard is chilled, mix it with the thickly whipped double cream and chill. You can then pipe this into each profiterole or slice them open and fill them with a spoon.
Cover with lashings of one or both warmed sauces and enjoy!