A Recipe for Chocolate Profiteroles

This is a surprisingly easy recipe for choux pastry which can be used for profiteroles, éclairs etc.

Finn and Esme enjoy helping to make these, they particularly like building a profiterole pyramid and pouring melted chocolate over it!

Ingredients

2oz butter
2.5oz flour
2 beaten eggs
0.25 pint of water
Double cream
4oz chocolate
2 spoons of water

Method

Set the oven to 200◦C.
Melt the butter with the quarter of a pint of water.
When it begins to bubble, take it off the heat and add the sieved flour. Beat and leave to rest for 5 minutes. Add the eggs a little at a time and mix well. Grease a baking tray and sprinkle well with cold water. Place small round blobs of the mixture onto the baking tray. Bake for 10 minutes. Turn the oven up to 220◦C and bake for a further 15 minutes. It is a good idea to open the oven occasionally and flick cold water inside, although care should be taken with this! The water evaporates and the steam helps the choux pastry to rise.

Remove from the oven and place on a wire tray to cool. Make a hole in the side of each profiterole to let some steam out. When cold fill with cream. Melt the chocolate along with 2 spoons of water in a bowl over a saucepan of boiling water. Pile up the profiteroles in a pyramid then pour over the chocolate sauce. Refrigerate until you are ready to eat them!