Rosewater & Chocolate Profiteroles
2 dessertspoons icing sugar
1 teaspoon rosewater
pink colouring (optional)
Real Chocolate Glaze:
3 oz (80 g) dark chocolate (70% minimum)
2 tablespoons icing sugar
Whip together to the soft peak stage. Taste the cream and adjust the rose flavour a drop at a time if needed. I had to add almost another quarter teaspoon to get the flavour right, (but bear in mind that different batches and brands of rosewater will differ in strength, so always start small to be on the safe side).
Also add the colour to your liking, if using.
For the profiteroles, sift the flour into a bowl.
Beat the eggs in a jug.
Into a large pan, add the water, butter and salt.
Preheat the oven to Gas 6 (200C).
Keep going, carefully now, until the dough just starts to create a kind of fur on the surface of the pan, then take off the heat.
Pour about a quarter of the egg onto the dough and beat until smooth again. Keep adding the egg a bit at a time until the dough holds its shape, but is still soft enough to pipe or drop from a spoon. You may not need to use all the egg because of the natural variation of flour, some is more absorbent than others. I used about three quarters of the egg mixture.
Bake these for twenty-five to thirty-five minutes, checking after almost twenty-five minutes. Larger ones will take longer to cook than smaller ones. When cooked through, the profiteroles will be crisp and will sound hollow when you tap them, much like you would test a loaf of bread, but on a miniature scale.
When you feel it expand, this is a good time to stop.
Allow to cool a little.