Cold Desserts Recipes - Chocolate Profiteroles Recipe

Ingredients

• 60g/2 1/2oz plain flour

• Pinch of salt

• 50g/2oz butter

• 150ml/1/4pt water

• 2 eggs, beaten

• 450ml/3/4pt whipping cream

For the chocolate sauce:

• 125g/4oz plain chocolate

• 50ml/2fl oz water

Serves 8-10

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Method:

1. Preheat the oven to 220°C/425°F/Gas mark 1. Grease two baking sheets.

2. Sift the flour and salt on to a sheet of parchment. Put the butter and water into a pan and heat gently until the butter has melted. Bring to the boil and then tip in the flour all at once. Remove from the heat. Beat until the mixture forms a ball and leaves the sides of the pan. Cool slightly.

3. Gradually add the beaten eggs, beating well after each addition, until a smooth thick paste is formed. Spoon into a large piping bag with a 1cm/1/2in plain nozzle and pipe 24 walnut-sized balls on to the baking sheets. Bake at the top of the oven for 20 to 25 minutes.

4. Make a slit in each one for the steam to escape, then return to the oven for 5 minutes. Cool on a wire rack. Place all but 50ml/2fl oz of the whipping cream in a bowl, whip until just thick, then spoon into a large piping bag fitted with a plain nozzle. Cut each profiterole in half, fill with cream and reassemble.

5. To make the chocolate sauce, place the chocolate in a pan with the water and the reserved cream. Heat gently over a very low heat until the chocolate has melted.

6. Pile all the profiteroles in a pyramid on a serving dish and pour the hot sauce over.