I was surprised to find how simple these are to make. They do require a bit of arm work, but that’s the worst of it. Quite an impressive sweet.
|Total Fat||12.20 g|
FOR THE PROFITEROLES
75 grams unsalted butter (cubed)
175 millilitres water
½ teaspoon salt
100 grams plain flour
FOR THE HOT CHOCOLATE SAUCE
200 grams dark chocolate (roughly chopped)
125 millilitres double cream
20 millilitres chocolate liqueur (or coffee liqueur)
FOR THE CENTRE
150 millilitres cream (whipped)
- Preheat the oven to 200°C.
- 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.
- 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 form the sides of the saucepan.
- Return pan to a very low heat and beat for further 30 seconds to dry out the dough.
- Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add little by little until the dough is shiny and soft. Scoop the dough into a piping bag (I use a plastic snap lock bag and snip off the end) and squeeze out dough into 30 – 35 x 2.5cm mounds spaced apart to allow room for spreading.
- Bake for 20 – 30 mins or until lightly golden. Transfer to a wire rack to cool.
- In small saucepan gradually heat the chocolate and double cream over a low heat stirring constantly.
- Pipe whipped cream into the centre of each profiterole by creating a little slit in the side of each.
- Serve drizzled with the chocolate sauce. You could just cut them in half and plop the filling in, which may be easier, if you don’t have a piping bag