F*cking Profiteroles !

What is there to say about Gordon Ramsay......... the man is AMAZING, I really like this mans great cooking abilities, ok ok and his foul mouth. F*CK F*CK F*CK . As I was following his recipe, I couldn't help but continue looking over my shoulder thinking I was going to get a "WHAT THE FUCK ARE YOU DOING??!!" (excuse my french) But I would say he'd be happy with my outcome of his recipe. 

INGREDIENTS

Choux pastry

• 125ml milk
• 200ml water
• 150g plain flour
• 1 tsp golden caster sugar
• ½ tsp salt
• 100g unsalted butter
• 4 medium eggs, lightly beaten

Chantilly cream

• 1 ½ a vanilla pod, split
• 300ml whipping cream
• 1-2 tbsp icing sugar

Chocolate sauce

• 200g good quality dark Chocolate (70% cocoa solids)
• 30g unsalted butter
• 3 tbsp clear honey
• 125ml full fat milk

• METHOD

  How to make profiteroles with hot chocolate sauce

  1. Preheat the oven to 200@C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

  2. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).

  3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.

  4. Remove from the oven and transfer to a wire rack to cool completely before filling.

  5. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream, and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.

  
  

  I hope you give this a try :)