This recipe is an absolute showstopper.
Set the oven to 200 degrees Celsius.
In a large saucepan warm the water, butter flour and salt and mix well.
Whisk the eggs in another bowl.
Over a moderate heat using an electric beater, whisk the contents of the saucepan whilst gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy.
Place tablespoons of the mixture on a lightly buttered baking sheet, or one covered with baking parchment, setting them a good 2-3cm apart. Bake for about 25 minutes, until puffed and golden.
Remove from the baking sheet, pierce each one to let the steam out, then cool on a rack. Repeat until you have used up all the mixture.
For the cheat’s custard, whisk 4 egg yolks with the caster sugar and the seeds of a vanilla pod. Add the Marsala wine and mascarpone and mix well until smooth.
Make small splits in each of the buns with a sharp knife. Using a teaspoon, stuff each one with a small amount of the custard. Arrange the stuffed buns in a tall pile on a large plate or cake stand.
Melt the dark and white chocolate in two separate bowls over two pans of simmering water. When the chocolate is melted, trickle it over the buns.
Coarsely chop the pistachios, crystallised rose and violets. Scatter them over the profiteroles to decorate.
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