Touretter's Guide to
Cook
Fighting Tourettes With Food!
Profiteroles
½ pint water
100g butter
125g strong flour
4 medium eggs
Preheat oven to 180 degrease Celsius.
Put the water and butter in a pan and heat, when butter melts bring the water to the boil.
Quickly add the sieved flour and stir well over heat until mixture the mixture comes away from the sides of the pan. Leave to cool.
When cooled beat in the eggs gradually until sloppy but not runny (don’t worry if it goes runny all of a sudden, the mixture will thicken again), if it starts going runny stop adding eggs.
Pipe out on a baking sheet on a tray, and bake until golden brown and dried out (about 15-20 minutes).
As soon as there out poke small holes in the bottom to let out steam
|
2 |
Medium eggs |
|
100g |
Caster or unrefined sugar |
|
50g |
Flour, white or wholemeal |
|
10g |
Custard powder |
|
½ litre |
Milk, whole or skimmed |
|
|
Vanilla pod or essence |
Whisk the egg and sugar in a bowl until almost white.Mix in the flour and custard powder.
Boil the milk in a thick-based pan.Whisk on to the eggs, sugar and flour and mix well.
Return to the cleaned pan, stir to the boil.Add a few drops of vanilla essence or a vanilla pod.
Remove from the heat and pour into a basin.
Sprinkle the top with a little castor or icing sugar to prevent a skin forming.
When its cool, pipe it into the cases and place in a fridge on a plate or tub.