Caxton magazines staff“When it comes to Asian ingredients, I enjoy the spiciness, freshness and of course the endless combinations,” says Julian Cohen, group food and beverage manager for Thai Africa Restaurants (011 789 1972). Here’s his menu for an exotic oriental feast
INGREDIENTS
- 75g butter, cubed
- 175ml water
- 2ml salt
- 110g cake flour, sifted
- 3 eggs
- 200g dark chocolate, melted
- 250ml cream, whipped
- Patrón XO coffee-flavoured tequila, to serve
METHOD
1. Preheat the oven to 200°C.
2. Melt the butter in a saucepan and add the water and salt. Bring to the boil and remove from the heat. Stir in the sifted flour and using a wooden spoon, mix well until smooth. Return the pan to the stove and cook for 1 minute over a low heat.
3. Remove from the heat and beat in the eggs, one at a time, until smooth.
4. Drop teaspoonfuls of the dough onto a greased baking tray. Bake for 15 minutes.
5. Reduce the oven temperature to 180°C and bake for a further 10–15 minutes.
6. Make a small incision in each profiterole to allow the steam to escape. Return to the oven to dry out (approximately 10 minutes). Remove from the oven and allow to cool.
7. Cut open each profiterole, pipe some of the whipped cream into the centre and top with the melted chocolate. Serve with a tot of Patrón XO coffee-flavoured tequila.
This recipe makes about 20 profiteroles
