PROFITEROLES
Preheat oven Electric 220C/Fan 200C, Gas 7
Servings: 6 people
Equipment
- measuring jug
- pan
- wooden spoon
- small bowl
- pan
- wooden spoon
- mixing bowl
- whisk
Ingredients
Choux Pastry
- 5 floz water
- 50 g butter
- 62 g plain flour
- 2 eggs
Chocolate Sauce
- 175 g good plain chocolate
- 20 g butter
- 3 tbsp water
- 3 tbsp golden syrup
- 1 tsp vanilla essence
Filling
- 300 ml double cream
- Icing sugar to sweeten cream
Instructions
Making Choux Pastry
- Beat eggs
- Put water and butter into pan and heat gently until fat has melted
- Bring to boil, when bubbling vigorously, remove from heat and quickly stir in the flour
- Beat quickly with wooden spoon until the mixture forms a ball
- Cool slightly
- Beat in egg a little at a time until the pastry is smooth and glossy
- Place about 24 teaspoonfuls on greased baking tray
- Bake 15-20mins – check the profiteroles are dry inside, you might need to put a hole in them and return to oven for few mins.
- Cool and wire tray
Chocolate Sauce
- Break chocolate into small pieces.
- Place in pan with water, syrup and butter
- Heat gently until chocolate is melted
- Beat in vanilla essence. Leave to cool
- Whip cream, adding icing sugar to sweeten
- When profiteroles are cool, make a slit and insert cream.
- Arrange on serving dish and pour chocolate sauce over when you are ready to serve