Cake-baker extraordinaire and creator of Cocolicious cake company, Lucinda Hamilton, shares her deliciously different recipes for the perfect afternoon tea
Makes about 20-25
- 125ml water
- 50g butter
- 75g plain flour
- 3 eggs
- 250ml custard or crème Chantilly
- 100g melted chocolate
- piping bag with 1cm plain nozzle
- baking tray with non-stick baking paper
- Preheat oven to 180°C
- Place water and butter in a medium saucepan and cook until butter is melted and mixture is boiling.
- Add the flour and beat well with a wooden spoon until smooth. Cook, stirring over low heat, until the mixture starts to leave the sides of the pan.
- Remove from the stove and place into bowl (or an electric mixer). Add the eggs one at a time, beating well between each addition, until well-combined and you have a thick, sticky mixture.
- Spoon into piping bag and pipe small rounds (about the size of a £2 coin) onto a lined baking tin.
- Bake for 30-35 minutes until puffed and golden and crisp. Remove from oven and cool on wire rack.
- Melt chocolate. When ready to serve, fit piping bag with small pointy nozzle, and fill with crème Chantilly or custard.
- Make hole in base of profiterole and pipe mixture into the base, until you feel the profiterole fill up.
- Dip into melted chocolate and leave to set. Try not to eat them all at once!
You can order a batch of Cocolicious’ special cookies, and lots of other delicious cakey treats directly from Loulou by emailing firstname.lastname@example.org
- recipes Lucinda Hamilton
- pictures David Merewether