You may know I am rather partial to the odd margarita cocktail! Here’s my Margarita Slush recipe if you fancy trying it http://www.samskitchen.net/?p=122
Well, a little while ago I had this idea, making profiteroles with a twist. If you’ve never made choux pastry before it’s probably a lot easier then you think. I filled mine with tequila cream and had them sitting in the lime infused sugar syrup. They are delicious and dangerously moreish, go on I dare you……..
Puffs bit (makes about 30)
60g plain flour
1 tsp caster sugar
50g butter cubed
2 eggs, beaten
Cream filling bit
300ml (or thereabouts)Whipping cream
1 tbsp tequila
1 tbsp icing sugar
Make the syrup ahead of time so it cools. You can make it a few days ahead and keep it in the fridge.
Sugar Syrup bit
200g granulated sugar
Juice of a lime then top up with water so the liquid is 100ml
Place the sugar, water & lime juice in a saucepan and slowly heat through stirring occasionally so the sugar melts. Bring to the boil and then turn the heat down to a slow simmer for 5 minutes stirring occasionally.
Remove from the heat and leave to cool.
To make the puffs
Preheat the oven to 200°C (Fan 180°C)
2 greased baking trays.
I find the best way to get the flour added quickly in one go is to use a large sheet of greaseproof paper which you have folded down the centre then add the sieved flour and the sugar and leave to one side.
Place the water and the butter in a saucepan over a medium heat and stir gently until the butter has melted into the water then bring to the boil. As soon as it starts to boil remove from the heat. Tip all the flour in, down the “shoot” of greaseproof paper and beat really well with a wooden spoon until all combined and smooth and the mix is leaving the sides of the pan.
Next add a little of the egg and beat through and continue until all the egg is used and the mix has a glossy look.
Place teaspoonfuls of the mix onto the tray leaving about 3cm gap to allow for rise. Then bake for 10 minutes, then turn up the heat to 220°C (Fan 200°C) and bake for another 15 minutes or until a nice golden brown. Remove from the oven and pierce the side once (this releases the steam so they don’t go soggy inside) and then transfer to a cooling rack.
Whip the cream until it starts to hold it’s shape then stir through the tequila & sugar. To fill the puffs either slice gently with a knife and fill with a teaspoon or use a piping nozzle in a piping bag (like the ones you fill doughnuts with jam).
Put the syrup in a serving dish/plate and lay the puffs on top, keep in the fridge until you scoff them! Best served on the day of making but will keep a few days in the fridge.