Blackberry Profiteroles with Black & White Chocolate Sauce

Recipe for choux pastry from The Good Housekeeping Cookery Book

Profiteroles

Ingredients:
65g plain flour, sifted
pinch of salt
50g butter, diced
2 eggs, beaten

Method:
1. Pre heat the oven to 220°C/ 425F/Gas 7. Sprinkle baking trays with a little water.

2. Melt the butter in a small saucepan with 150ml water. Bring the mixture to a rapid boil then remove from the heat and beat in the flour and salt. Leave to cool for 10 minutes.

3. Gradually mix in the eggs, ensuring they have been well incorporated after each addition.

4. Spoon or pipe the pastry into 18 blobs onto the prepared baking trays, leaving at least an inch between each for expansion. Bake for 20-25 minutes, or until risen, golden brown and crisp on the outside. Use a sharp knife to make a small hole in the side of each profiterole and return to the oven for 5 minutes, or until the interiors are dry. Leave to cool on a wire rack.

Blackberry Crème Pâtissière

Ingredients:
2eggs
60g caster sugar
20g plain flour
20g corn flour
300ml milk
 ¼ tsp vanilla paste
50ml blackberry puree

Method:
1. In a large heatproof bowl, whisk together the eggs, sugar and flours until pale and smooth.

2. Bring the milk to a boil in a large saucepan.

3. Add a little of the hot milk to the egg mixture and whisk to combine. Gradually whisk in the rest of the milk, pour all the mixture back into the saucepan and continue to heat. Add vanilla and whisk continually, until the mixture thickens and is completely smooth.

4. Take the crème patissière off the heat and place in a heat proof bowl. Mix in the blackberry puree, ensuring the mixture remains thick. Leave to cool before refrigerating. 

Ganache

Ingredients:
200g chocolate
100ml double cream

Method:
1. Break the chocolate into pieces into a bowl.

2. Bring the cream to a simmer in a small saucepan and pour over the chocolate. Leave for a minute before stirring until the ganache is homogenous. Leave to cool and refrigerate, as required, to thicken before use.

To assemble:
1. Pipe the crème patissière into the hollows of the profiteroles through the little slits in the side.

2. Heat the ganache or allow it to cool to achieve a a suitable consistency before pouring over the profiteroles.

3. Top with a little more blackberry purée, a few blackberries, some chocolate shavings and a dusting of icing sugar.