Profiteroles Recipe
Profiteroles Recipe with Choux Pastry & Chocolate Sauce.
INGREDIENTS
Choux Pastry
3 Eggs, beaten
3 oz (75g) Butter
3 1/2 oz (95g) Plain Flour
7 liquid oz (225ml) Water
Whipped cream for filling
Chocolate Sauce
1/2 pint (300ml) Water
4 oz (100g) Castor Sugar
6 oz (175g) Plain Chocolate
METHOD
To make the Choux Pastry:
Melt the Butter and Water in a large saucepan. When bubbling, tip in the Flour and beat until the mixture leaves the sides and is smooth. Allow to cool. Add the beaten Eggs gradually, beating all the time until smooth. Place teaspoonfuls of the pastry onto a greased baking tin and cook for 20 to 30 minutes at 375F-400F / 190C-200C / Mark 5-6 until golden and firm to touch. Make a small hole in each one to stop it going soggy. When cool, fill a piping bag with the Whipped Cream and pip the Cream into the hole until the bun is full. Pile up into a conical shape.
Prepare the Chocolate sauce by melting the Chocolate and Water until smooth, then adding the Sugar. Simmer gently until syrupy. Spoon over the profiteroles and serve at once. Serves 4 to 6.
Based on the Profiteroles recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).