“Things are seldom what they seem, Skim milk masquerades as cream.” William S. Gilbert
Indulging in cream….bad, fattening, raising cholesterol….but oh my God, it’s yummy, delicious, satisfying and luxurious… Although the nutritional content of cream varies among brands and types, in general it is an excellent source of energy. Rich in carbohydrate, it also contains about fat and protein, making it an energy-dense food, being a good choice when you need energy. Cream is also a dietary source of several important minerals. It is particularly rich in calcium and phosphorus, and contains many vitamins, including vitamins A, C, D and E, as well as thiamin, riboflavin, niacin, folate and vitamins B-6 and B-12. It also provides a small amount of vitamin K, an important blood-clotting factor.
Did I sell it? Well, if I didn’t so far, now I am about to…
For the choux pastry
200 ml cold water
4 tsp caster sugar
85 g unsalted butter
115 g flour pinch salt
3 medium free-range eggs, beaten
For the cream filling
500 ml double cream
For the Top
200 g chocolate, melted
Preheat the oven to 200 degrees C. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted, then quickly pour in the flour and salt. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool slightly. Beat in the eggs, one at a time, until the mixture is smooth and glossy. Using a piping bag and plain nozzle, pipe the mixture into small balls on the baking sheet lined with baking paper. Place the baking sheet into the oven. Before closing the oven door, spray some water in, then quickly shut the door to create more steam. Bake for 25-30 minutes, or until golden-brown . Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. For the filling, lightly whip the cream until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles and drizzle with melted chocolate.