Desserts
Free Recipe
Profiteroles with Chocolate Sauce
Crisp choux puffs filled with Chantilly cream and drenched in warm dark chocolate sauce.
In the Kitchen
Ingredients
- 85g plain flour
- 65g unsalted butter
- 200ml water
- 3 eggs beaten
- 300ml double cream whipped
- 1 tbsp icing sugar
- 1 tsp vanilla
- 200g dark chocolate
- 100ml double cream
- 30g butter
- 2 tbsp golden syrup
Method
1
Bring water and butter to a boil; beat in flour until a ball forms. Cool 5 minutes.
2
Beat in eggs gradually until glossy and smooth. Pipe walnut-sized rounds.
3
Bake at 200C for 20 minutes; poke a hole in each and cool on a rack.
4
Fill with vanilla cream; make sauce by melting chocolate with cream, butter, and syrup.