Wed, 16 December 2020
Ingredients
• 65g/2½oz Odlums Strong White Flour
• 50g/2oz Butter or Margarine
• 150ml/¼ pint Cold Water
• Pinch of salt
• 2 Eggs (Lightly beaten)
Filling:
• Whipped Cream
Chocolate Sauce:
• 250g Carton of Cream
• 150g Shamrock Dark Chocolate
Method:
1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
3. Bring to a brisk boil.
4. Reduce heat and add sieved flour and salt.
5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
6. Add the eggs gradually and beat until mixture is smooth and shiny.
7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
9. Remove from oven and slit along one side. Cool on a wire tray.
10. When cold, fill with whipped cream and serve with hot chocolate sauce.
Chocolate Sauce:
1. Warm cream over a low heat.
2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
3. Serve warm over Profiteroles.
