< PreviousSUNDAY SWEETS 187 Takes 1 hour 30 minutesVServes 4–6 1.Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Line two large baking trays with baking paper. 2.Cut the butter into small cubes. Add to a saucepan, along with 200ml (7fl oz) water, and bring to the boil over a medium heat. 3.Meanwhile, sift the flour into a bowl, then add the salt. Tip all the flour into the butter mixture at once, and beat like mad with a wooden spoon to create a lump-free dough. 4.Tip the dough into a large bowl, spreading it up the sides to help it cool quicker. Leave for 5 minutes until just warm to the touch. 5.Meanwhile, crack the eggs into a jug and whisk together to combine. 6.When the dough has cooled, beat in the eggs, bit by bit, making sure each addition is incorporated before you add more. Keep adding the eggs until you have a glossy dough that reluctantly drops off the end of your spoon when you pick up a spoonful – you may not need all of the eggs to get this consistency. 7. Spoon the dough into a large piping bag, snip off the end, then pipe 40 profiteroles onto your lined baking trays, leaving a nice gap in between each one so they have room to spread. Use a wet finger to flatten any dimples on the tops of the profiteroles. 8. Bake for 20–25 minutes until the profiteroles are puffed up, crisp and deeply golden – they are ready when they come away from the paper easily. Coffee, Tahini & Chocolate Profiteroles Supermarket profiteroles are a Godwin staple, although you’d better get in quick when you have three brothers with a sweet tooth who can demolish them in seconds. So, of course, I had to have profiteroles in my book, although these are better: stuffed full of coffee crème pât, and coated in chocolate, tahini and sesame seeds. It’s a longer recipe, but super easy to follow, so don’t be intimidated. You’ll need a large piping bag. 80g (2¾oz) cold salted butter 100g (3½oz) plain (all-purpose) flour a pinch of fine sea salt 3–4 medium eggs 300ml (10½fl oz) double (heavy) cream 1–2 tablespoons sesame seeds, to decorate Sundays_PAGES_SI.indd 18715/3/2023 10:56 am 186 SUNDAY SWEETS Takes 50 minutesVServes 12 1.Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Take a small nubbin off the butter and use it to grease a 20 × 20cm (8 × 8 inch) brownie tin, then line with baking paper. 2.Put the remaining butter into a heatproof bowl, along with the dark chocolate. Melt together using the microwave on high, melting and stirring in 30-second bursts, or place the bowl over a pan of just simmering water and stir to melt. Leave to cool slightly. 3.Meanwhile, chop any larger bits of milk and white chocolate into random chunks. Set aside. 4.Crack the eggs into a large bowl. Add the sugar, then use an electric whisk to beat together until almost doubled in size – you want it to be super light and aerated. 5.Scrape in the chocolate-and-butter mixture, then add the flour, cocoa powder and salt. Briefly whisk until you have a smooth, rich chocolate batter. 6.Spread half the batter into your prepared tin, then scatter over half the chocolate pieces. Top with the remaining batter, then poke the remaining chocolate pieces into the top. 7. Bake in the centre of the oven for 25–30 minutes until the edges are set and the centre still has a nice wobble – no one wants an overcooked brownie! Sprinkle over some more sea salt, if you like, then leave the brownie to cool. Once cool, cut into 12 squares and thank me later. Triple- Chocolate Brownies You can’t have a book about Sundays without including a brownie – the GOAT sweet. I’ve kept things pretty classic here. It’s squidgy, soft and packed full of chocolate. After witnessing my mate Ahmed’s reaction to eating these, I reckon they’re my best yet. 250g (9oz) salted butter 200g (7oz) dark chocolate 150g (5½oz) milk and white chocolate (go for whatever mix of different chocolate bits you like) 3 medium eggs 300g (10½oz) caster (superfine) sugar 50g (1¾oz) self-raising flour 50g (1¾oz) cocoa powder ½ teaspoon sea salt flakes, plus extra to finish (if you like) Tip: These brownies will happily keep for up to 5 days in an airtight container – if they last that long! You can also freeze them in individual portions. Sundays_PAGES_SI.indd 18615/3/2023 10:56 amSundays_TEXT 23-05-09BlackYellowMagentaCyanText Black p186 Sundays_TEXT 23-05-09BlackYellowMagentaCyanText Black p187Next >