A classic French dessert, a profiterole is a cream or custard filled ball of choux pastry.
|140 g||Flour, sifted (Main)|
|1 cup||Water, hot|
|100 g||Butter, cut into cubes|
|4||Eggs, size 7 (Main)|
- Sift the flour and salt on a plate. Place water and butter into a saucepan.
- When the butter has completely melted, remove from the heat, tip the flour in quickly and stir vigorously.
- Place back on the element until the dough comes away from the edges. Leave to cool.
- Place dough in an electric beater and add one egg at a time, beating thoroughly in between. The mixture should be smooth, glossy and hold its shape.
- If you are using large eggs, you may not need the last.
- Heat oven to 220C. Line a baking tray with paper. Pipe the pastry into small balls, or use a teaspoon.
- Bake for 10 minutes, turn the oven down to 200C and cook for a further 15 minutes.
- Turn the oven off and leave the choux puffs in the oven.
- Put a wooden spoon in the door to let any steam out.
- Remove the profiteroles when cool. Do not be tempted to open the oven while they are cooking or they will collapse.
- In a bowl over hot water, mix 100ml cream and the chocolate to make sauce.
- Whip 200ml cream until thick. Split the puffs open and fill with cream. Pile on to a plate and drizzle with the chocolate sauce.