These babies are existence altering.
- 80g room temp butter, chopped
- 1 cup plain flour, sifted
- 3 room temp eggs, whisked
- 1 cup water
- 2 ripe bananas
- 600ml thickened cream
- 7 mars bars
- Pre heat the oven to 200 levels Celsius.
- Bring the butter and water towards the boil inside a saucepan, then remove from heat and beat within the flour having a wooden spoon.
- Place back on heat and prepare, stirring on the medium heat for just two-3 minutes before the mixture all comes together right into a ball. Put aside to awesome.
- Gradually include the egg, a tablespoon at any given time, beating well every time before the dough becomes thick and glossy.
- Line two trays with baking paper and plonk heaped tablespoons the dough around 3cm apart around the trays.
- Wet hands and pat lower any spiked peaks which may be on every mound of dough. Sprinkle each tray with water to produce steam, bake for about half an hour until golden and puffed – keep close track of them!
- Switch off oven and take away the trays – pierce each profiterole having a skewer to get rid of steam and put during the oven for any couple of minutes so that they dry up. Remove and then leave to awesome.
- Mash the bananas having a fork, and mix using the cream by having an electric beater.
- Right before serving, fill the profiteroles using the blueberry cream. Melt the mars bars in microwave for 30 secs at any given time, removing to stir having a fork and fostering to not burn the chocolate.
- Assemble the profiteroles inside a tower-like shape on the serving dish, and pour within the glossy, melted mars bars.
Note: You may make the pastries a couple of days before your event, as well as on the night time all you’ll have to do is fill all of them with the blueberry cream and top with chocolate. I personally use mars bars since the malty nougat and sticky caramel melt lower to help make the most incredibly thick and glossy topping. You are able to decorate your tower with fresh bananas or flowers just for fun.