Cherry Profiteroles

 

Serves 4

Preparation time: 30 mins 

Cooking time: 40 mins 

 

 

 

Ingredients:

 

• 50g/2oz butter

• 150ml/5fl oz water

• 75g/3oz plain flour, sifted

• 2 medium eggs, beaten

 

 

For the filling:

 

• 300ml/1ofl oz double cream, whipped

• 450g/1lb sweet ripe cherries, stoned (or 2 x tins morello cherries)

 

For the topping:

 

• 50g/2oz unsalted butter

• 50g/2oz soft brown sugar

• 3 tablespoons golden syrup

• Juice one lemon

 

 

 

Method

 

1. Preheat the oven to 220c/Fan 200c/Gas 7.
    

2. Melt butter into water in pan and bring to rolling boil. 
    

3. Add the  flour, take pan off heat and beat until dough forms ball and leaves side of pan. Allow to cool slightly.
    

4. Beat in eggs until pastry is smooth, glossy and will hold its shape.
    

5. Pipe pastry into 12 buns or spoon into small piles on lightly greased baking sheet. 
    

6. Bake for 20-25 mins, then slit with a sharp knife to let steam escape. 
    

7. Lower temperature to 190c/Fan 170c/Gas 5 and bake further 15 mins until crisp. 
    

8. Cool on wire rack.
    

9. To make the butterscotch sauce, heat butter, sugar and golden syrup together in a pan until well blended.
    

10. Boil for 1 minute and add a little lemon juice, according to taste and leave to cool.
     

11. To serve, fill the profiteroles with whipped cream and cherries, pile into pyramid shape, drizzle over butterscotch sauce.
     

12. Serve lightly chilled.