PROFITEROLES WITH FIG CREAM

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PROFITEROLES WITH FIG CREAM

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

INGREDIENTS

  • 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

TO SERVE:

  • 70g fig jam
  • icing sugar, for sifting
  • oven-dried fig slices or fresh berries (optional)

METHOD

  1. To make the profiteroles: preheat the oven to 200°C. Line a baking sheet with baking paper.
  2. 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.
  3. 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.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Spoon the mixture into a piping bag and pipe out 25–30 rounds onto the prepared baking sheet, allowing room for spreading.
  6. Bake for 20–30 minutes or until the profiteroles are golden. Allow to cool.
  7. 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