"Because profiteroles are naughty, right? (See previousJacob and Jamiepost "Profiteroles!") My name is Nathanael, I'm eight and Jacob, the blogger of Jacob and Jamie, is my older brother. I love cooking with him and the other day we made profiteroles with the recipe from Jacob and Jamie together but I basically did all of it. (It's true!)
"I think making profiteroles is easy. But because I'm a little small, I was standing on a stool and knocked the oven-thingy(that would be the temperature dial)and they could have burned but it was a relief that they didn't. Everyone should have a go at making them.
"The funnest bit about making profiteroles is getting to eat them when they're done! The way to eat a profiterole is to shove the whole thing in without letting any cream burst out your mouth! Just for fun, we made two huge ones just for us which we put mint chocolate ice-cream in but they were definitley too big to eat "properly"."
Bonabrtee, (That's hilarious!)
Nathanael
"Thanks, Nathanael! A brilliant post. If you're looking for the recipe for these delicious profiteroles then click this link right here. Why not give them a try and let me know how you get on? (Just be careful with that "oven-thingy"!)"
It should come away from the saucepan cleanly
When it's cooled, add the eggs
(Avoid any shell!)
And then you have choux pastry!
Spoon or pipe it into the tray
...and it's ready to cook
...they'll be a perfect golden brown
When they're done...
Why not experiment with size and shape?
These were fun
"To glorify my Savior, Jesus Christ, the Creator
of the universe and spread further abroad His glorious gospel." - Yours Truly
My friend Rosie sent me her own super easy, half-a-dozen step recipe for some super delicious cookies. It's riddled with humour, fun and plenty of room for personalisation (it works fine gluten-free too) so read on, get in your kitchen and prepare for gooey, chewy indulgence!
Here's my recipe:
1) Preheat the oven to 200oC (or that’s 180oC for a fan oven) and put some sheets of baking paper on at least two baking trays.
2)First of all you need to sieve 250g/9oz of flour in a spare bowl. Then melt 170g/6¾oz of butter over the hob or in the microwave. If you use the microwave try not to make my mistake of pressing 30 MINs instead of 30 SECs - oops.
3) Now that the butter is melted add 185g/6½oz of Light Soft brown sugar and 110g/3¾oz of caster sugar. So at this point, if you melted the butter good and proper, the whole thing with the sugar added will look like a right disaster but, trust me, it’ll be OK. Just pop it in the fridge for 10mins to help it solidify a little.
4) In a small spare bowl, whisk together 1 egg and 1 tsp. of vanilla essence. Take the melted butter mix out the fridge and add the flour to it. Mix it together with a wooden spoon (if you use a mixer you’ll just end up with paste) and splat in the egg, add the vanilla, and stir again.
Cookie mixture ready for baking
5) Here comes the best part: adding all the sweet bits! I used fudge, Smarties, and Minstrels, but you could add Crunchie, Maltesers, nuts, raisins or a blob of peanut butter. Once you’ve achieved your perfect mixture, and balance of sweets and cookie, you can scoop the mix onto the baking trays in about tablespoon size blobs, allowing for the fact that they will expand to about 4 times that size once cooked.
6) Pop them in the oven for 17-19mins and eat all the left over chocolates while you’re waiting, why not?
"Once they’re done, leave them on the trays, but put the whole tray on a cooling rack, and leave them to settle as long as you can. If you leave them overnight covered with a tea towel, they will become even chewier - that is if you can wait that long!"
Tadah! And enjoy...
"Gimme da cookie!"
Thanks so much, Rosie. I can't wait to give this amazing recipe a go very soon!
If you're reading this and know of a recipe or cooking related story that you might like to share then write to me right now at onedeliciousman@gmail.com. Go on, send it in, I'd love to hear from you.
God bless!
And because I have a bizarre sense of humour...
"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly
