Ingredients

The makings of the

Truffle, Chive & Philly Profiteroles

1
Place the water, sugar, pinch of salt and diced butter into a large saucepan and turn the hob onto a medium heat and bring to a gentle boil and allow to boil for 2 minutes.
2
Remove the pan from the heat and stir, then add the sieved flour and mix until it forms a nice paste.
3
Place the pan back on the heat at a low temperature and cook out the paste for 2 minutes to remove any excess moisture; the paste will appear smooth and cleanly come away from the sides of the pan.
4
Remove the paste from the pan and place into an empty bowl to cool down a little. Preheat your oven to 200 °C with no fan.
5
When the paste has cooled down until it is just slightly warm, place into a food processor and add the eggs one at a time and blend using the pulse function until all three eggs are completely mixed into the choux pastry dough.
6
Transfer the mix into a piping bag with a straight nozzle attached – I used a straight number 7 nozzle.
7
Pipe the choux pastry onto a baking mat lined tray, into rounds just smaller than a table tennis ball then wet the tip of your finger with water and gently flatten the peaks of the profiteroles so they are not pointy.
8
Place into the preheated oven and cook for 20 – 22 minutes until golden and puffed up, then open your oven door just slightly and leave the profiteroles in for another 5 minutes so they don’t deflate. Remove them from the oven and pierce each one with a small paring knife to let some steam out and place onto a cooling rack.
9
You can make the filling now whilst the profiterole shells are cooling.
10
To make the Truffle & Chive Philly filling place the Philadelphia, double cream, truffle oil, salt and pepper into a stand mixer with the whisk attachment and whisk until the mixture is stiff enough to hold its shape.
11
Gently fold in the chives and then taste to check the seasoning and adjust if needed.
12
Transfer the filling into a piping bag with a small straight nozzle attached.
13
Fill the profiteroles using a small piping nozzle, pierce a hole in the bottom of each profiterole shell and fill with the Philly mix until you feel the profiterole swell up.
14
Top the profiterole with a small mound of finely grated parmesan and very finely chopped chives.