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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Traditional French Recipe and Meal Ideas
French (France) Sweet or Puddings Ideas

Traditional Profiteroles with Apricot sauce Recipe

Profiteroles are often served with a thick chocloate sauce. All too often this is too rich (especially in these healthy living times). This uses the same basic recipe for profiteroles but gives it a lighter fruity topping.

Recipe Ingredients:

  • Choux Pastry
Then for Apricot Sauce:
  • 225 g (8 oz) fresh apricots or
  • 125g (4 oz) pre-soaked dried apricots
  • 15g (1/2oz) caster sugar
  • 1 x2.5 ml spoon (1/2 tsp) grated lemon rind
  • Chantilly Cream
  • 284ml (10floz) Elmlea (long life) Whipping
  • 2 x 15 ml spoons (2 tbsps) icing sugar, sieved


Method:

Make Choux Pastry. Spoon choux pastry into a piping bag fitted with a medium plain nozzle and pipe small balls, about the size of walnuts, on to 2 or 3 dampened baking sheets. Bake in preheated oven 200°C, 400°F, Gas No. 6 for 15-20 minutes until crisp.When cooked make a hole in the side of each profiterole to release the steam and cool on a wire tray.

Apricot Sauce: stone apricots and place in saucepan, cover with cold water and cook until tender. Drain and reserve cooking liquor. Puree apricots and add sugar to taste and lemon rind. Thin as required with a little cooking liquor.

Chantilly cream: whip together the Elmlea and icing sugar until light and fluffy Use to fill profiteroles. Divide the profiteroles between 4 serving plates and pour a little sauce over them. Serve the remainder separately

  • Servings 4
  • Preparation Time 45 mins
  • Cooking Time 20 mins

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.