- Serves: makes 40-50 mini profiteroles
- Cook Time: 35 minutes
- Prep Time: 10 minutes plus 20 mins cooling time
- Effort: easy
For the choux pastry
- drizzle oil, for greasing
- 500 ml water
- 150 g butter
- 2 tbsp sugar
- 300 g plain flour
- 8 eggs
For the chantilly cream
- 600 ml double cream
- 3 tbsp icing sugar
- 1-3 vanilla pods, seeds only, to taste
For the chocolate sauce
- 400 g good quality dark chocolate, (minimum 70% cocoa solids)
- 60 g unsalted butter
- 6 tbsp clear honey
- 250 ml milk
1. For the choux pastry: preheat the oven to 200C/Gas 6. Lightly grease a baking sheet with oil.
2. Pour the water into a saucepan over a medium-high heat, stir in the butter and sugar and bring to a boil.
3. Tip the flour in all at once and immediately beat with a wooden spoon until all the flour is incorporated.
4. Return the pan to the heat, beating continuously, for about 1 minute, or the mixture is smooth and comes away cleanly from the sides of the pan.
5. Immediately beat in the eggs, one at a time, until the mixture is smooth and glossy and forms a dropping consistency that holds its shape (it should be just firm enough to pipe; you may not need all the eggs).
5. Spoon the mixture into a piping bag fitted with a plain nozzle. Pipe the mixture into small walnut-sized rounds onto the greased baking sheet. Bake in the oven for about 10-20 minutes or until puffed, crisp and golden, then transfer to a rack to cool.
6. When cool, pierce a small hole the base of each choux bun using the tip of a small knife.
6. For the chantilly cream: pour the cream into a large mixing bowl, sift in the icing sugar and scrape in the vanilla seeds. Whisk together until soft peaks form.
7. Spoon the cream into a clean piping bag. Insert the nozzle into the holes in the bottom of each choux bun and fill will the cream.
8. Arrange, hole-side down, on a serving dish.
9. For the chocolate sauce: melt the chocolate, butter and honey together in a heatproof bowl placed over a pan of barely simmering water, stirring often.
10. When melted, gradually whisk in the milk until you have a smooth sauce. Stir over the simmering water until heated through.
11. Drizzle the hot chocolate sauce over the profiteroles and serve.
Healthy tip: These profiteroles should be eaten in small amounts or as an occasional treat. For more information on healthier eating see eatwell.gov.uk.
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