Bonfire Night is one of the best excuses we Brits have for gathering together and eating some truly hearty food. On one of the darkest nights of the year, there is nothing better than getting together with friends and family and watching the sky light up whilst a huge bonfire keeps you warm for hours.
The fun doesn’t have to stop when you all venture inside, and we’ve got the perfect recipe to both impress and indulge this year. Taking inspiration from the iconic bonfire itself, California prunes have created a delicious recipe for profiteroles, filled with gooey California prune and toffee apple sauce. Pile the profiteroles high into a pyre, and drizzle with sauce and sparkles to create your own edible bonfire!
California Prune & Sticky Toffee Apple Profiteroles
- Choux pastry
- 100g unsalted butter
- 250ml cold water
- 150g plain flour
- 15g caster sugar
- 4 medium eggs – beaten
- Filling & Topping
- 2 medium apples (such as Braeburn)
- 1 tablespoon California prune purée
- 1 jar toffee or caramel sauce
- Edible glitter & sparkles (if desired!)
- Pre-heat the oven to 190 and have 2 baking trays lined with parchment paper ready.
- In a heavy based saucepan melt the butter in the water. Take it off the heat and add the flour and sugar. Beat with a wooden spoon until it forms a ball.
- Add the beaten eggs a bit at a time (roughly 1 egg at a time) and beat continuously using the wooden spoon until the eggs are completely mixed in each time.
- Once the pastry is all combined spoon it into the piping bag with a large sized nozzle.
- Pipe equal amounts in a round ball shape – slightly smaller than a golf ball. Remember these will puff up slightly in the oven so leave enough space between them.
- Place in the oven for approx 20 minutes. Check after 15 as ovens vary. They should feel light but not soft on the outside.
- As the profiteroles are cooking make the filling by cooking the peeled and chopped apples in a small saucepan with 1 tablespoon of water until soft – squash them with a fork to get a purée like consistency. Stir in the California prune purée and allow to cool.
- Once cooked place on a wire rack and allow to cool for 10 minutes. Using a skewer make a small hole in the bottom of each profiterole.
- Using the medium nozzle spoon the filling into the piping bag and fill each profiterole with the filling arranging them on the serving plate as you go along.
- Once they are all filled slightly warm up the toffee sauce to loosen it and drizzle over the top – finish off with a dusting of glitter or sprinkles.