Friday night is pudding night! Profiteroles with vanilla cream and warm chocolate sauce…

Cook School Head Chef, Stuart Leslie, and Braehead Foods New Product Development Head Chef, Andy Beattie, will be hosting the evening with Stuart doing the cooking. We’re starting at the earlier time of 6pm tonight as well.

All ingredients and equipment needed to cook along are listed below so you can prepare in advance…

INGREDIENTS:

Profiteroles, Vanilla Cream + Warm Chocolate Sauce

– 125g milk
– 125g water
– 100g unsalted butter
– 150g plain flour
– 1 tsp sugar
– ½ tsp salt
– 3 medium eggs

Vanilla Cream

– 150ml double cream
– 1 vanilla pod
– 30g castor sugar

Warm Chocolate Sauce

– 50g dark chocolate
– 25g butter
– 125ml double cream
– 1 tsp caster sugar

EQUIPMENT:

– 1 pot
– 1 sieve
– 1 spatula
– 1 baking tray
– 1 piping bag
– 2 bowls
– 1 whisk
– 1 small knife
– 1 chopping board
– 1 small pot
– 1 small bowl that will fit into small pot to melt chocolate

Look forward to seeing you all there – say hi once you’ve joined 🙂