Profiteroles

Another dessert I really enjoy making. Tried making it for the first time when I first got married, and got encouraged because this is a no-fail recipe!

Choux Pastry

100g unsalted butter

200ml water

100g plain flour

3 eggs, beaten

Cream Filling

1 cup French cream

¼ cup sugar

1 tsp vanilla

Chocolate sauce

125g plain flour, broken into pieces

2 ½ tbsp butter

6 tbsp water

Preheat the oven to 200C. Grease a large baking tray with butter. To make the pastry, put the water & butter in a saucepan & bring to the boil. Meanwhile, sift the flour into a bowl. Remove the saucepan from the heat & add in the flour all at once, beating until smooth. Leave to cool for 5 minutes. Beat in enough of the eggs to make a soft, dropping consistency. Transfer to a piping bay fitted with a 1 cm plain nozzle. Pipe small balls on to the baking tray. Bake for 25 minutes. Remove from the oven. Pierce the bottom of each ball with a skewer to allow steam to escape.

To make the filling, mix the cream and sugar until soft peaks show, add the vanilla and mix for a little bit longer.

To make the sauce, gently melt the chocolate, butter and water together in a small pan, stirring constantly until smooth.

Pour over the sauce and serve.

Watch the method here
Instagram