French (France) Sweet or Puddings Ideas
Traditional Profiteroles with Apricot sauce Recipe
Profiteroles are often served with a thick chocloate sauce. All too often this is too rich (especially in these healthy living times). This uses the same basic recipe for profiteroles but gives it a lighter fruity topping.
Recipe Ingredients:
Then for Apricot Sauce:
- 225 g (8 oz) fresh apricots or
- 125g (4 oz) pre-soaked dried apricots
- 15g (1/2oz) caster sugar
- 1 x2.5 ml spoon (1/2 tsp) grated lemon rind
- Chantilly Cream
- 284ml (10floz) Elmlea (long life) Whipping
- 2 x 15 ml spoons (2 tbsps) icing sugar, sieved
Method:
Make Choux Pastry. Spoon choux pastry into a piping bag fitted with a medium plain nozzle and pipe small balls, about the size of walnuts, on to 2 or 3 dampened baking sheets. Bake in preheated oven 200°C, 400°F, Gas No. 6 for 15-20 minutes until crisp.When cooked make a hole in the side of each profiterole to release the steam and cool on a wire tray.
Apricot Sauce: stone apricots and place in saucepan, cover with cold water and cook until tender. Drain and reserve cooking liquor. Puree apricots and add sugar to taste and lemon rind. Thin as required with a little cooking liquor.
Chantilly cream: whip together the Elmlea and icing sugar until light and fluffy Use to fill profiteroles. Divide the profiteroles between 4 serving plates and pour a little sauce over them. Serve the remainder separately
- Servings 4
- Preparation Time 45 mins
- Cooking Time 20 mins
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.