York Food Festival demonstration 2017

September 28th, 2017 Posted by Blog, Events, Recipes 1 comment

York Food Festival

Yesterday I was in St Sampson’s Square celebrating local food, producers, independent restaurants and retailers in York for the 21st edition of the York Food & Drink Festival.

Yorkshire has become renowned for its endless number of fantastic food producers and restaurants and has become a gastronomic haven for even the most discerning food critic.

This is partly why my family and I settled here in God’s Own County nearly five years ago.

It is so fantastic that events like the York Food & Drink Festival take place each year to celebrate Yorkshire’s foodie heritage and it is always an honour for me to play a part.

I demonstrated my recipe for profiteroles in front of large crowds, all of whom had gathered in York to commemorate the Festival and everything that York can offer.

Other than the educational demonstrations, features of the Festival included the Young Chefs Competition, Ale Trail, Taste Trail and an evening programme which attracts people to stay in Parliament Street after 5pm. Entertainment involved live music, theatre and performances and fashion shows.

St Sampson’s Square was packed with people all hoping to learn some top tips and handy hints to make cooking easier and more fun. As I took the crowd step by step through my recipe I demonstrated my favourite methods for stress-free cooking.

To find out more about York Food & Drink Festival have a look at the website: http://www.yorkfoodfestival.com/

I believe that it’s important to celebrate local food, no matter the time of year so why not have a go at my recipe from York Food Festival at home:


Profiteroles with praline Chantilly and chocolate sauce

Serves 6/8


For the choux pastry

  • 250ml water
  • 200g flour
  • 100g unsalted butter
  • 1 pinch of salt
  • 4 whole eggs

For the hot chocolate sauce

  • 200g dark chocolate
  • 50g butter
  • 50g hot water

For the praline Chantilly

  • 300g whipping cream
  • 70g praline
  • Vanilla ice


For the choux pastry

Place the butter, salt and water in a saucepan. Place on the heat. Bring to a boil.

Remove from heat and pour in all the flour in one go. Stir with a wooden spatula, making sure there are no lumps.

Return the mixture to the heat, stirring with a wooden spatula, until the pastry comes away from the sides of the saucepan and forms a ball.

Transfer into a cold bowl and set aside to cool for 5 minutes. You can also return the dough to the stand mixer and beat it a little with the flat beater to make it cool down.

One by one, add the eggs and combine with a wooden spatula. The choux pastry is now ready to use, and should be used immediately. Preheat the oven to 170°C.

Pipe the choux buns on a greased baking sheet (using butter or oil spray) and bake until golden and hollow.
For the hot chocolate sauce

Melt the chocolate with butter, mix and add hot water.
For the praline Chantilly

Whip the cream until you get fluffy stiff peaks. Add gently the praline and mix

Cut off the top of the choux buns and put them aside. Fill the buns with the praline Chantilly and put the tops back.

Pour the hot chocolate sauce on the plate, place the choux buns upon it and serve with vanilla ice cream


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