How To Create A Population Pyramid

Food, Cuisine, Toy, Finger food, Dish, Ingredient, Stuffed toy, Recipe, Snack, Sweetness,

Serving notes: Makes about 28

Makes: 0

Prep Time: 0 hours 45 mins

Cook Time: 0 hours 50 mins

Total Time: 1 hour 35 mins

75 g (3oz) butter

100 g (3½oz) plain flour

2 large eggs, lightly beaten

450 ml (¾ pint) double cream

40 g (1½oz) icing sugar, sifted

2 tsp. vanilla extract

1-2 tbsp brandy, optional

100 g (3½oz) caster sugar

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Preheat oven to 200°C (180°C fan) mark 6. Melt the butter in a large pan, then add 225ml (8fl oz) water. Bring to the boil then, as soon as the mixture is bubbling rapidly, take the pan off the heat and stir in the flour. Continue stirring until the mixture comes away from the sides of the pan.
Transfer to a large bowl and start beating with a handheld electric whisk. Gradually add the eggs, whisking all the time. The pastry should be thick and smooth.
Dollop heaped teaspoonfuls of the mixture on to non-stick baking sheets, spacing them well apart (you should have about 28). Use a damp finger to smooth the mounds as much as possible. Bake for 25-30min until deep golden. Carefully pierce a rough 5mm (¼in) hole in the base of each bun to allow the steam to escape, then lay the buns on their sides and return to the oven for 3-5min to dry out. Cool completely on a wire rack.
Put cream, icing sugar, vanilla and brandy, if using, into a large bowl and whisk until cream is thick and holds its shape. Spoon into a piping bag fitted with a 5mm (¼in) nozzle and fill each profiterole through its hole.
Arrange the profiteroles in a pyramid on a serving plate, using a little of the cream to fix the buns in place.
Put the caster sugar into a large frying pan and heat gently, swirling occasionally, until the sugar dissolves and cooks to a deep caramel colour. Using a metal spoon, drizzle the caramel over the profiteroles. Allow to harden for a few minutes before serving.

Like this? You'll love...

Ultimate mince pies

The best Christmas pudding recipes

Per Serving:

Calories: 139
Total carbs: 8 g
Sugars: 6 g
Total fat: 11 g
Saturated fat: 7 g

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io