Free Cooking Recipes

21/ 2 oz (65 g) all-purpose (plain), flour
pinch of salt
2 oz (60 g) butter
2/3 cup (5 fl oz, 150 ml) water
2 eggs, beaten
PRALINE CREAM:
3 oz (90 g) unblanched almonds
3 oz (90 g) superfine (caster) sugar
11/4 cups (10 fl oz, 300 ml) heavy (double) cream
COFFEE GLACE ICING:
6 oz (175 g) confectioners’ (icing) sugar, sifted
2 3 teaspoons coffee extract (essence) or very strong black coffee

Directions:
1.    Mix salt into flour. Put butter and water into a saucepan and gently bring to a boil. Add flour all at once and mix with a wooden spoon until it forms a ball and leaves sides of pan clean.
2.    Remove from heat and spread paste out evenly over base of pan. Leave to cool for about 10 minutes, then beat eggs vigorously into the paste, a little at a time, until smooth and glossy (the paste may not need all of the egg). Put into a piping bag fitted with a 3/4 inch (2 cm) plain vegetable nozzle and pipe round balls about one and a half times the size of a walnut, well apart, onto well-greased baking trays. Cook in a hot oven (425°F, 220°C, Gas Mark 7) for 25 to 30 minutes or until well puffed up, golden brown and firm to the touch. Take out of oven and pierce each one close to the base with a skewer to let steam escape. Put into turned-off oven for 2 to 3 minutes to dry out. Cool on a wire rack.
3.    Praline cream: Put almonds and sugar into a heavy-based pan and heat gently until sugar melts. Cook slowly until golden brown, then turn quickly onto an oiled baking tray or piece of parchment (baking paper). Leave until cold and set, then crush with a rolling pin. Whip cream and fold in the praline.
4.    Put into a piping hag with a /4 inch (5 mm) plain piping nozzle, insert the nozzle in the holes in bases of buns and pipe in cream filling.
5.    Coffee glace icing: Put confectioners’ sugar in a bowl and gradually work in coffee extract until thick (add a little hot water if’ necessary). Carefully dip top of each bun in icing so it is well covered, then leave to set on a wire rack.