Set the oven to 200C 400F or gas mark 6.
Chocolate Profiteroles – the perfect dessert, light choux pastry encasing lightly whipped cream coated in a rich chocolate sauce.
How it's doneDirections
Place the butter and water in a pan.
Melt the butter and then boil.
Add the flour, beat till smooth.
Add the egg(s) to the bowl and beat the eggs.
Add the eggs a bit at a time to the pan, beat till smooth.
Place in a piping bag with a plain nozzle.
Pipe small circles about 5 cms with a smaller circle above onto a damp baking tray. Flatten any peaks left from piping with a knife.
Place in the oven and cook for 30 mins or until well risen and crisp.
Remove from the oven and leave to cool.
Whip the cream to form soft peaks, add to the piping bag.
Insert into the base of the profiterole fill the profiterole with cream.
Mix the sauce ingredients together to form a thick sauce.
Coat the top of the profiteroles with the sauce
Serve 3 to 4 profiteroles with the chocolate sauce.
What you needIngredients
- 1 Medium Pan
- 1 Medium Bowl
- 1 Chopping Board
- 1 Large Knife
- 1 Hand Mixer
- 100 gram Plain Flour
- 85 grams Butter
- 200 ml Water
- 3 Eggs
- 500 grams Double Cream
- 2 tbsp Cocoa Powder
- 5 tbsp Icing Sugar
- 4 tbsp Water