Join host Kahurangi Maxwell on Whānau Bake Off for exquisite kai and friendly whānau competition. Amazing bakers share their finest recipes, tastiest dishes and most useful baking tips but who will win the whānau bragging rights?
- White Sugar
- vanilla essence
- Icing Sugar
- passionfruit pulp
- 3 green kiwifruit
- 1 Granny Smith Apple
- Pistachio Nuts
- 1 King Size Dairy Milk Chocolate
1. Heat the oven to 200C fan. To make the profiteroles, put the butter and 2 tsp of caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat with a wooden spoon until the mixture comes away from the sides of the pan.
2. Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (much easier in a food processor). Take two baking trays and using 2 teaspoons, spoon blobs of the mixture onto the trays. Place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.
3. When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.