See Also: GVHR(medicine)
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Hot chocolate(recipes)

Chocolate profiteroles (recipes) and GVHR (medicine)


Chocolate profiteroles (recipes)




Makes 20 profiteroles



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the pastry:100g/3½oz butter125g/4oz plain flour, sifted4 eggs, beatenFor the filling:250ml/9fl oz whipping creama few drops vanilla essenceFor the chocolate sauce:100g/3 ½ oz plain chocolate3 tbsp cream1 orange, grated rind and juice1 tbsp orange liqueur



Method



1. Preheat the oven to 200C/425F/Gas7.2. Place butter into a pan with 300ml/½ pint water, heat gently until the butter has melted and the water begins to simmer. Quickly add the flour and beat well.3. Gradually beat in the egg until glossy. 4. Pipe or spoon 20 pieces on to damp Baking sheets and bake for 20 minutes until golden and risen.5. Cut a slit in the side of each profiterole and return to the oven for 2 minutes to dry out.6. Allow to cool.7. Whip together the cream and vanilla essence until the mixture forms soft peaks. Pipe into each profiterole and then arrange on a serving plate.8. Make the chocolate sauce:by placing the chocolate and cream in a bowl over a pan of simmering water until melted.9. Beat through the orange rind and juice and the orange liqueur. Pour over the profiteroles and serve.







Other ways:








Makes 20-24



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



For the choux pastry:200ml/7fl oz cold water½ tsp caster sugar85g/3oz unsalted butterpinch salt115g/4oz plain flour4 medium eggs, beatenFor the cream filling:600ml/1pint double cream1 tbsp/15g icing sugarFor the chocolate sauce:15g/½oz butter4tbsp/60ml water175g/6oz good quality plain chocolate, broken into pieces



Method



1. Preheat the oven to 200C/400F/Gas 6.2. To make the pastry, place the butter, water and sugar into a large saucepan. 3. Place over a low heat to melt the butter. Increase the heat and shoot in the flour and salt all in one go.4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.7. Continue adding the egg until you have a soft dropping consistency. It may not be necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly from a spoon if it is given a sharp jerk.8. Lightly oil a large Baking tray. Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet finger and spoon on to the Baking tray. This ensures a crisper topping.9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.10. Remove from the oven and prick the base of each profiterole. Place onto the Baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.11. Prepare the filling: lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the profiteroles are cold, using a piping bag with a plain nozzle, pipe the cream into the holes of the profiteroles. If a piping bag is not available cut the profiteroles in half and spoon in the cream with a teaspoon. 12. Prepare the chocolate sauce: melt the chocolate with the water and butter over a pan of boiling water. Stir without boiling until smooth and shiny.13. Arrange the buns on a serving dish and pour over the hot sauce. Eat hot or cold.





Others:




Makes about 20 profiteroles



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



For the choux pastry200ml/7fl oz cold water4 tsp caster sugar85g/3oz unsalted butter, plus extra for greasing115g/4oz plain flourpinch salt3 medium free-range eggs, beatenFor the cream filling600ml/1 pint double cream1 orange, zest onlyFor the chocolate sauce100ml/3½fl oz water80g/3oz caster sugar200g/7oz good-quality dark chocolate, broken into pieces



Method



1. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.2. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.3. Turn up the heat, then quickly pour in the flour and salt all in one go.4. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.5. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.6. Lightly grease a large Baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the Baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.7. Place the Baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.8. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the Baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.9. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles. 10. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.11. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.



GVHR (medicine)


GVHR -->
graft-versus-host reaction
graft-versus-host disease