Step 1
Preheat the oven to 200c/ 400F/ Gas 6.

Step 2
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.

Step 3
Leave off the heat for 10-15 minutes, before adding the eggs one at a time until the mixture is smooth and glossy.

Step 4
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.

Step 5
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.

Step 6
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.

Step 7
To serve, pour the sauce over the profiteroles and garnish with chopped ginger.

Ginger Cheesecake Profiteroles

Ginger Cheesecake Profiteroles

Delicious and smooth cheesecake filled profiteroles with a ginger spice festive flair.

28

Serves: 28

60
MINS

Bake Time: 60 mins

SUITABLE FOR FREEZING
FOR GROWN UPS TO BAKE ONLY

INGREDIENTS

65g3 oz Trex
25g1 oz Sugar
Pinch sea salt
250ml8.5 Fl oz Water
150g5 oz Flour
44 Eggs

Sauce

250ml8.5 Fl oz Water
40g2 oz Trex
175g7 oz Sugar
1 tsp1tsp Vanilla
100g4 oz Cocoa powder

Filling

100g4 oz Whipped cream
50g2 oz Cream cheese
50g2 oz Sugar
30g1 oz Ginger

METHOD

Step 1
Preheat the oven to 200c/ 400F/ Gas 6.

Step 2
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.

Step 3
Leave off the heat for 10-15 minutes, before adding the eggs one at a time until the mixture is smooth and glossy.

Step 4
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.

Step 5
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.

Step 6
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.

Step 7
To serve, pour the sauce over the profiteroles and garnish with chopped ginger.

BAKE MODE