Delicious and smooth cheesecake filled profiteroles with a ginger spice festive flair.
Ginger Cheesecake Profiteroles
28
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| 65g | Trex |
| 25g | Sugar |
| Pinch sea salt | |
| 250ml | Water |
| 150g | Flour |
| 4 | Eggs |
SAUCE
| 250ml | Water |
| 40g | Trex |
| 175g | Sugar |
| 1 tsp | Vanilla |
| 100g | Cocoa powder |
FILLING
| 100g | Whipped cream |
| 50g | Cream cheese |
| 50g | Sugar |
| 30g | Ginger |
Method
Preheat the oven to 200c/ 400F/ Gas 6.
For the choux pastry, bring the Trex, water, salt, sugar to the boil in a large saucepan. Heat gently until melted before adding the flour and salt. Beat well on lower heat for 5 minutes until it forms a smooth paste.
Leave off the heat for 10-15 minutes, before adding the eggs one at a time until the mixture is smooth and glossy.
Transfer the mixture to a piping bag, and pipe around 28 small balls on to the baking tray. Place in the oven for 20 minutes to bake until golden brown. Pierce one with a skewer and place back in the oven (switched off) for 5 minutes.
For the sauce, add the Trex and sugar to a small pan and bring to the boil. Add the vanilla and cocoa powder to a pan before stirring well.
For the filling, whip the cream, cream cheese and sugar together. Fold in the ginger. When the profiteroles are cold, use a piping bag to place the cream in to the profiteroles.
To serve, pour the sauce over the profiteroles and garnish with chopped ginger.
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