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OPEN DAIL
TheFor the filling
300ml/10½fl oz whipping cream
Y
Bacon
1 vanilla pod, split, seeds scraped out
100g/3½oz icing sugar, sifted
Joint
For the sauce
Specialists In
200g/7oz sugar
Home-Cured Gammon
200ml/7fl oz water
and Bacon
1 vanilla pod, split, seeds scraped out
All the Best Pies,
50ml/2fl oz coffee liqueur
Fresh Pastry, English
120ml/4fl oz (4 shots) espresso (or
Cheese, English Bread
strong black coffee)
Prize Winning Sausages
Specialists In
Method
Home-Cured Bacon1. Preheat the oven to 200C/400F/Gas 6.
Well Hung Meat
2. For the choux buns, place the butter
and water into a saucepan over a high
Xmas Orders
heat and heat until the butter melts and
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the mixture boils.
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3. Take the pan off the heat, add the
Apt. Damara. Locals 3/4 - Calpe.
flour and mix well.
Tel: 96 583 05 21.
4. Add the eggs, one at a time, beating
the mixture with a wooden spoon to incorporate well before adding
the next egg. Beat until a loose dough is formed, then season with a pinch of salt. Allow to cool slightly.
5. Transfer the dough to a piping bag. Pipe eight golf ball-sized ‘blobs’ of pastry onto a floured baking tray.
The thing to remember is that the pastry will double in size while baking, so leave plenty of space on the
sheet between the blobs of dough to allow them to expand.
6. Transfer to the oven and bake for 30-40 minutes, until golden and firm on the outside and dry in the middle.
Remove from the oven and leave to cool on a wire rack.
7. For the filling, whisk the cream, vanilla seeds and icing sugar in a clean bowl, until it becomes thick and
stiff peaks form when the whisk is removed from the mixture. Fill a clean piping bag with the cream mixture.
8. To make the sauce, place the sugar, water and vanilla seeds into a saucepan. Bring to the boil then simmer
over a low heat for 15 minutes, until thickened to a syrup.
9. Add the coffee liqueur and espresso shots and simmer for
a few minutes more, until thickened again.
10. To finish, make a small hole in the base of each profiterole
with the tip of a knife and, using the full piping bag, pipe in
some of the vanilla cream.
11. To serve, place each profiterole into the middle of a plate
and pour over some warm espresso sauce.
Recipes supplied by Eat Out Costa Blanca
www.eatoutcostablanca.com
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