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Title: Heather Cream Profiteroles
Categories: Irish Alcohol Dessert
Yield: 1 Servings
| ** British Measurements ** | ||
| CHOUX PASTRY | ||
| 2 1/2 | oz | Flour |
| pn | Salt | |
| 1/4 | pt | Water |
| 2 | oz | Butter |
| 2 | Eggs; well beaten | |
| FILLING | ||
| 1/4 | pt | Double (heavy) cream |
| 1 | tb | Heather Cream Liqueur |
| 1 | tb | Icing (confectioner's) sugar |
| . sifted | ||
| HEATHER SAUCE | ||
| 6 | oz | Plain chocolate |
| 3/4 | oz | Butter |
| 3 | tb | Heather Cream Liqueur |
| 3 | tb | Syrup |
** British Measurements **
To Make The Choux Pastry: Sieve (sift) flour and salt twice.
Put butter and water in a pan and heat slowly until butter melts, then bring to the boil.
Add all the flour and beat well with a wooden spoon until the mixture forms a soft ball and is smooth, cook for 30 seconds.
Cool mixture slightly and gradually add eggs beating well between each addition.
Pipe or spoon mixture onto a greased baking sheet, in small balls (this mixture will give about twenty) and bake in a preheated oven at 425øF / 220øC / gas 7 for about 25 minutes or until golden brown.
Remove from the oven and put a small slit in each bun. Return the buns to the oven with the oven switched off, for 5 minutes to dry off.
Remove from the oven and cool on a cooling tray or wire racks.
To Make The Filling: Whip up the filling ingredients and when buns are cold, fill with this mixture.
Pile buns onto a plate and serve with Chocolate Heather Cream Sauce.
To Make The Chocolate Heather Cream Sauce: Break the chocolate into pieces and place in a pan with the butter and syrup.
Heat very gently until melted and mix well.
Add the Heather Cream and serve warm. "Luxurious Recipes with Heather Cream" Inver House Distillers, Ltd. Airdrie, Lanarkshire, Scotland
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
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