James Martin present a masterclass in making profiteroles and gougeres with choux pastry on James Martin’s Saturday Morning.
The ingredients for the Choux: 200ml water, 85g butter, 115g plain flour, Pinch salt and 3 medium free-range eggs.
For the gougeres: 100g grated gruyere cheese and Pinch cayenne.
For the profiteroles: Filling – 450ml double cream, whipped.
To decorate: 200g melted chocolate, 50ml water, 50ml double cream, 50g caster sugar and 1 knob of butter.