CHOCOLATE PROFITEROLES

INGREDIENTS

• 50 g Butter
• 150 ml Water
• 65 g Plain flour, sifted
• 2 Eggs, beaten
• 170 ml double cream, whipped
• ( makes about 24 )

ICING

• 125 g Plain chocolate
• 15 g Butter

PREPARATION

Pre heat the oven to 200°c ( 400°F ), gas mark 6, and line a large baking sheet with parchment paper.

METHOD 1

In a medium sized saucepan, melt the butter over a  low heat and add the water. Bring the liquid to the boil and then take off the heat.

METHOD 2

Empty the flour into the saucepan and beat well until the mixture leaves the sides of the pan clean. Coll slightly.

METHOD 3

Add the eggs a little at a time beating well between each addition.

METHOD 4

Put teaspoons of the mixture onto the baking tray, and bake in the pre-heated oven for 15-20 minutes until crisp and golden brown.

METHOD 5

Pierce the sides of the profiteroles with a knife to form a small hole (this is to allow the steam to escape), and pop them back into the oven for a further 4 minutes.

METHOD 6

Take them out of the oven and leave to cool on a wire rack.

METHOD 7 

Fill a piping bag (fitted with a plain nozzle) with the cream and pipe a little into each profiterole.

METHOD 8

Melt the chocolate and butter in a bowl over a saucepan of boiling water.

METHOD 9

Dip each profiterole into the chocolate, and leave to set on a wire rack before serving.