Profiteroles are one of the most misinterpreted desserts, with the majority of people assuming they are difficult to make and hence staying away from them.
This simple recipe serves 8 and takes under one hour, including cooking time!
For the Profiteroles 75g Unsalted Butter 175ml Water ½ teaspoon Salt 100g Plain Flour 4 Eggs For the Chocolate Sauce 200g Dark Chocolate 125ml Double Cream For the Centre 150ml Whipping Cream 2 teaspoons Vanilla Extract
Directions 1. Preheat the oven to 200°C. 2. Into a medium bowl sift the flour. Combine the butter, water and salt in a medium saucepan and heat gently until butter has melted. Bring to the boil and remove from the heat. 3. Add the flour to the butter mixture in one go and beat vigorously with a wooden spoon. Continue to beat until the mixture comes away from the sides of the saucepan. 4. Return pan to a very low heat and beat for further 30 seconds to dry out the dough. 5. Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add gradually until the dough is shiny and soft. 6. Scoop the dough into a piping bag and squeeze out dough into small circular shapes on a lined tray, spaced apart to allow room for spreading. 7. Bake for 20-30 mins, until lightly golden. Transfer to a wire rack to cool (Wire rack is not essential but profiteroles must be cool before filled). 8. In small saucepan gradually heat the chocolate and double cream over a low heat stirring constantly to end up with a glossy chocolate sauce. 9. Stir vanilla extract into whipped cream and pipe into the centre of each profiterole by creating a little slit in the side of each. 10. Serve drizzled/dipped in the chocolate sauce.