- Cook Time: 50 minutes plus cooling time
- Prep Time: 5 minutes
- Effort: medium
For the choux pastry
- 50 g butter
- 150 ml cold water
- 3 tsp sugar
- 60 g strong plain flour, sieved
- 2 eggs, beaten
- 150 ml double cream, whipped
For chocolate sauce
- 100 g chocolate
- 2 tbsp double cream
- small knob unsalted butter
1. For the pastry: in a saucepan, gently melt the butter with the water and sugar. Once the butter has melted add the flour. Beat vigorously with a wooden spoon until the mixture is smooth. Beat for a further few minutes until the mixture comes away from the sides of the pan.
2. Transfer the mixture to a bowl then use a whisk to add the eggs one by one. Every so often push down the mixture around the outside of the bowl with a spatula, and continue whisking until you have a smooth, fairly thick batter.
3. Preheat the oven to 200C/gas 6.
4. Put a piece of greaseproof paper onto a flat baking tray. Put the choux pastry dough into a piping bag and with a 1cm plain round nozzle pipe small round dollops onto the sheet leaving enough room in between for the pastry to expand.
5. Just prior to putting the tray in the oven, dab the baking sheet with a little water. Place in the oven for about 10 minutes until golden.
6. Then, turn off the oven, and leave them for about 5 minutes to dry out. Remove from the oven and leave to cool on a wire rack.
7. If you want to pipe the cream into the profiteroles, put the whipped cream into a piping bag, make a small incision in the ball and squeeze in the cream. The other method is to cut a part of the way through each ball and use a palette knife to put in the cream.
8. For the chocolate sauce: put the chocolate and butter in a heat-proof glass bowl. Put the bowl over a pan of simmering water and melt the chocolate, double cream and butter together until glossy.
9. Serve the profiteroles with a drizzle of warm chocolate sauce.
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