1. Chocolate Profiteroles 75g. plain flour. pinch of salt 50g
Chocolate Profiteroles 75g. plain flour pinch of salt 50g. butter 125ml. hot water 2 eggs, beaten ½ tsp. vanilla essence 50g. plain chocolate 75ml. Whipping cream
Preheat oven - 220°C/Gas 7
Cut up butter & place salt and the water in pan. Bring to the boil
Remove from the heat, add the sieved flour all at once and beat over the heat with a wooden spoon until it becomes smooth, soft paste
Remove from the heat. Add vanilla essence and mix
Allow to cool for 5 minutes
Add the egg a little at a time. Beat thoroughly between each addition. The paste should be thick and glossy
Place teaspoons of the mixture on a well-greased baking tray
Bake for 20 – 30 minutes until crisp and a rich golden colour
Cool on a wire rack
Melt the chocolate in a heatproof bowl
Whip the cream until thick. DO NOT OVER WHIP!
Split the pastry and fill with the cream.
Place in a bowl and pour the chocolate over the top