Chef's Page
Chef's Secret Tips
Garlic Time Saver
Peel a bulb or two of Garlic, pusle in your Food Processor and add olive oil - put in a jar and keep it in the fridge where it will keep for at least two weeks.
Chef's Recipe of the Month
Home made Profiteroles
Choux pastry
75ml milk
75ml water
50 g butter
½ tsp salt
1tsp sugar
Mix the above in a saucepan and bring to the boil leave for 1 minute
Add gradually 100g plain sifted flour
Cook this out until smooth and dry
Cool to just warm and add 3 eggs 1 by 1
Transfer to a piping bag and pipe into small bun shape balls
Tip: by dipping your finger into water after piping will allow you to touch the dough and press it back to a ball instead of having a peak.
Cook on grease proof paper at 175 for 20 /25 mins or until hollow
Caramel
100g sugar
100ml water
Boil rapidly until golden carmel stage. When you reach the desired caramel it’s a good idea to have a basin of cold water to place the base of the carmel pan in to arrest the cooking and prevent burning.
Chantilly cream
200 ml cream
3 tspn icing sugar
Whip to stiff peaks
Assemble
Pipe your cream in to the choux paste and cover with warm caramel
Serve with hot chocolate sauce
