For the choux pastry
- 75g plain flour
- a pinch of salt
- 150ml of water
- 50g butter
- 2 eggs, beaten
- 4 egg yolks
- 60g caster sugar
- 2tsp cornflour
- 25g plain flour
- 280ml milk
- 50g of cooking chocolate
- 10g of butter
Preparation method
Preheat the oven to 200C/390F/Gas 6 and cover a baking tray with greaseproof paper- Put the water and butter into saucepan, gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean.
- Remove the pan from the heat and cool slightly. Add the eggs, one at a time, beating hard until the mixture is shiny and firm.
- Pipe around 20 swirls onto the tray, you could use a spoon but it isnt as neat.
- Touch the top of each profiterole with water on your finger, and flick water onto the tray.
- Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool.
- For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the cornflour and flour.
- Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture.
- Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat.
- When the profiteroles are cooled, make a small hole in the bottom of each one. Fill with the crème patissière.
For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted - do not allow the water to touch the bottom of the bowl. Stir to combine.- Serve the warm chocolate sauce drizzled over the filled profiteroles.
