White chocolate and pistachio profiteroles

Serves: 8

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Total Time: 60

Prep Time: 30

Cook Time: 30

• 60g (2½oz)   (cubed) butter, plus extra to grease
• 75g (3oz)   plain flour
• 2  medium eggs
• 50g (2oz)   pistachios
• 75g (3oz)  white chocolate
• 450ml (¾ pint)  double cream
• 3tbsp  icing sugar

Method

1. Put the butter and 125ml (4fl oz) water into a large pan. Gently heat to melt the butter, then bring to the boil. Take off the heat, then quickly whisk in the flour. Carry on whisking until the mixture comes away from the sides of the pan, about 30sec. Cool for 15min.
2. Preheat oven to 200°C (180°C fan) mark 6 and lightly grease two baking sheets. Gradually whisk eggs into the pan containing the cooled flour mixture, beating after each addition. Dollop teaspoonfuls of mixture on to the baking sheets, spacing well apart (you should have about 24). With a damp finger, smooth the tops, then bake for about 25min until puffed and deep golden.
3. Remove from oven and pierce a hole in the base of each profiterole with a metal skewer – this will allow steam to escape. Cool completely on a wire rack.
4. Meanwhile put the pistachios into a food processor and whiz until finely ground. Set aside. Melt half the white chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool for about 10min.
5. Put the cream and icing sugar into a large bowl and whip until the mixture holds soft peaks. Whisk in half the ground pistachios and the cooled melted chocolate. Put the flavoured cream into a piping bag fitted with a nozzle attachment about 5mm (¼in) in diameter. Pipe into the cooled profiteroles via the steam hole.

6. Stack profiteroles on a serving plate. Melt remaining white chocolate as before, then drizzle over profiteroles. Scatter over remaining pistachios and serve.

    

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