An easy and delicious recipe for chocolate profiteroles.
This recipe makes 20-24 medium or 10 large profiteroles.
Preheat fan assisted oven to 200®C (400®F / gas mark 6).
For the choux pastry
2 oz (50g) butter
5 fl oz (150ml) cold water
2 ½ oz (60g) plain flour
1 tsp caster sugar
2 large eggs, beaten
For the cream filling
½ pint (275ml) double cream
1 tsp icing sugar
For the chocolate pouring sauce (for non pouring see below)
10 oz (280g) good quality plain chocolate
6 tbsp water
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Melt together the butter and water but make sure it doesn’t boil. Pour in the flour, caster sugar and salt and quickly mix together with a wooden spoon. Turn out immediately onto a cold plate and spread the mixture out over the plate. This allows the mixture to cool down quickly.
When cool put the mixture in a bowl and stir in the eggs
Spoon balls of the mixture onto a baking sheet covered with baking parchment. Wet fingers with cold water and smooth down any little bits of the mixture ensuring all the balls are smooth.
Bake for approximately 25 minutes until they are light brown, remove from the oven and with the handle end of a teaspoon make a hole in each profiterole (insert gently and twist to make a small round hole). Place them back on the baking tray, hole down, and bake for a further 5 minutes.
Remove and leave to cool on a rack.
Whip together the cream and icing sugar and gently pipe into the cool choux buns.
For a pouring chocolate sauce melt the chocolate, butter and water in a glass dish over boiling water (make sure the glass bowl doesn’t come into contact with the boiling water), pour over the profiteroles.
To cover individual profiteroles omit the butter and use only 2 tbsp of water. Melt as above and dip the top of each profiterole into the mixture. Leave to cool.