Profiteroles

Made with choux pastry and filled with whipped cream and topped with chocolate sauce

📝 Ingredients

• 85 g Butter
• 110 ml Water
• 110 ml Whole milk
• 115 g Plain flour (sieved)
• 1/2 tbsp Caster sugar
• A pinch of Salt
• 3 Eggs (large)
• 300 ml Double cream
• 1 tsp Vanilla extract
• 1 tbsp Icing sugar
• 125 g Dark chocolate
• 25 g Golden syrup
• 25 g Butter

👨‍🍳 Instructions

1. 1To make the choux pastry, measure the butter, water and milk out into a pan and melt together on a low heat stirring every so often
2. 2Meanwhile, sieve the flour into a bowl and stir in the sugar and salt
3. 3Once the butter has melted into the milk and water, bring it to the boil then add the flour mixture and quickly stir it in using a wooden spoon. Beat it together quickly for about 2 minutes, then remove from the heat and leave to cool for at least 10 minutes, or until cool to the touch
4. 4While it is cooling, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6 and line three baking trays (or however many you have) with baking paper, use some butter to help it stick to the baking tray
5. 5Put the mixture into a bowl or into the bowl of a stand mixer. Add the eggs one at a time and beat in using an electric hand mixer or a stand mixer. Mix until it is smooth, glossy and the mixture just drops off the spoon
6. 6Tip the mixture into a piping bag fitted with a round nozzle
7. 7Pipe blobs of the mixture onto the lined baking trays keeping them about 2 cm apart, then dip your finger in water and pat down any peaks that have been created from piping. Put any mixture that is leftover in the fridge if you run out of baking tray or oven space
8. 8Bake the profiteroles for 20 minutes, until risen and golden, then leave to cool completely
9. 9To make the filling whisk together the ingredients until thick, transfer to a piping bag with a thin, sharp nozzle (I used a small leaf nozzle). Use the nozzle to pierce the bottom of the profiterole and pipe the cream inside until full
10. 10To make the chocolate sauce, put all of the ingredients in a bowl and microwave for 30 seconds, stir, then microwave for 10 seconds at a time untl fully melted and mixed together
11. 11Dip the top of each cream filled profiterole into the chocolate sauce then stack them up on your serving plate, add some sprinkles if you like too!
12. 12Serve immediately and store any leftovers in the fridge in an airtight container and eat within 2 days