For passionate foodie Junelle Germishuizen of Pretoria, cooking with her family and entertaining friends at home is a natural extension of her online food business
- 80g butter, cubed
- 175ml water
- 1ml salt
- 100g cake flour, sifted
- 4 eggs
FOR THE FIG CREAM:
- 350ml cream, whipped
- 15ml icing sugar, sifted
- 3ml vanilla extract
- 50g fig jam
- 70g fig jam
- icing sugar, for sifting
- oven-dried fig slices or fresh berries (optional)
- To make the profiteroles: preheat the oven to 200°C. Line a baking sheet with baking paper.
- Put the butter, water and salt in a large pan and heat, stirring until the butter has melted. Bring to the boil and then remove from the heat.
- Add the flour and beat vigorously with a wooden spoon, until the mixture comes away from the sides of the pan. Return the pan to the stove over a low heat and cook for 1 minute stirring continuously to dry the dough.
- Add the eggs, one at a time, beating well after each addition.
- Spoon the mixture into a piping bag and pipe out 25–30 rounds onto the prepared baking sheet, allowing room for spreading.
- Bake for 20–30 minutes or until the profiteroles are golden. Allow to cool.
- To make the fig cream: fold the whipped cream, icing sugar and vanilla extract together. Swirl the fig jam lightly through the cream and chill until required.
To serve: open the profiteroles, fill each one with a little fig jam and a dollop of fig cream. Dust with icing sugar and serve at once with fresh berries or oven-dried figs, if desired.
This recipe serves 6 people