Sweet Profiteroles


Special requirements
small piping bag or similar

400ml cold water, divided
100g plain flour
75g + 1 tbsp butter
3 eggs, lightly beaten
300ml double cream
50g caster sugar
175g plain chocolate

1) Preheat oven to 200 °C.
2) Place butter into a saucepan with 200ml of cold water and bring to a boil.
3) Remove saucepan from heat and add the plain flour immediately.
4) Beat thoroughly with a wooden spoon until the mixture is nice and smooth.
5) Gradually beat in the eggs.
6) Cover 3 baking trays with parchment paper.
7) Using a medium nozzle, pipe small balls on to the trays until the mixture is used up.
8) Bake on the middle oven shelf for 25-30 minutes until crisp.
9) Make a  slit in the side of each profiterole to release steam.
10) Allow to cool on a wire rack.
11) For the chocolate sauce, put the chocolate, caster sugar and water into a saucepan and heat gently.
12) Stir until all ingredients are dissolved.
13) Bring to the boil then simmer for 10-15 minutes until a thick pouring consistency is achieved.
14) Stir in the tablespoon of butter, remove from heat and leave to cool.
15) Whip the double cream until stiff.
16) Fill profiteroles either with a piping bag or a small spoon.
17) Place profiteroles on a serving dish and drizzle over half of the sauce.
18) Serve with remaining sauce.

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