Profiteroles is a traditional French recipe for a classic dessert of choux pastry buns cooked to a puff that are filled with whipped cream and served drizzled with chocolate sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Profiteroles.
For the Chocolate Sauce:
120g chocolate chips
15g butter
2 tbsp water
2 tbsp golden syrup
vanilla extract
Method:
Spoon the choux pastry into a piping bag fitted with a 12mm diameter plain nozzle. Pope out about 20 small bun shapes onto two greased baking trays (this is best done by holding the nozzle upright while piping and lifting away with a sharp pull to release the mixture).
Transfer the choux buns to an oven pre-heated to 210°C and bake for 25 minutes until well risen and golden brown. If done correctly, the insides of the profiteroles should be hollow and fairly dry and the outsides will be golden brown. Form a hole in the base of each bun with a skewer and set aside to cool on a wire rack.
Shortly before you are due to serve prepare the chocolate sauce. Combine the chocolate chips and the butter in a small pan over low heat. Add the water, syrup and a few drops of vanilla extract then stir until smooth and thoroughly blended.
Combine the double cream and the egg white in a bowl and whisk together until thick and standing in stiff peaks. Spoon into a piping bag fitted with a small plain nozzle then pipe into the centre of each bun, using the holes made in the base.
Dust with icing sugar, arrange in a bowl then serve with the chocolate sauce either spooned over the top or served separately.
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