Gruyere Profiteroles with Pea & Mint

 

This is an old Josceline Dimbleby recipe - great party food or as a starter.

Ingredients:

For the profiteroles -

150g plain flour
1 tsp salt
half tsp cayenne pepper
half pint water
100g butter
3 large eggs
100g gruyere, grated

For the mayonnaise - 
450g frozen peas
large handful of fresh mint leaves
4 tbsp single cream (or yoghurt)
grated nutmeg (according to taste)
180ml Hellmans mayonnaise, or home-made

Method:

• Sift flour, salt and cayenne pepper into a bowl.
• Put water and butter in a saucepan and bring to boil, stirring till butter has melted.
• When boiling, tip in the flour and beat with a wooden spoon till mixture leaves the sides of the pan.
• Take off the heat and beat in the eggs one at a time till mixture is smooth and shiny.  
• Beat in all but 25g of the cheese.
• Heat oven to 200 degrees and grease a baking tray
• Put dessertspoons of mixture on the tray and sprinkle remaining cheese over.
• Bake in oven for 25-30 mins, till well puffed and golden brown, then remove to a wire rack.
• Cook frozen peas, drain and rinse till cold. 
• Put peas in liquidizer with mint leaves and cream or yoghurt, and whiz to a mush.
• Transfer to a bowl, season and stir in the mayonnaise.
• When puffs are cold, slit them open on one side and use a teaspoon to fill with green mayo.