Chocolate Profiteroles

These amazing chocolate profiteroles are little bites of mouth-watering scrumptiousness that will hit the spot at parties, weddings and Christmas festivities. This profiterole recipe is just 3 steps and once you’ve made your own choux pastry, you’re a true cook!

Serves 20

Chocolate Profiterole Recipe…

For the Profiterole Choux Balls:

100g unsalted butter, plus extra for greasing

150g plain flour

4 medium eggs, beaten

300ml double cream, whipped

For the Profiterole Chocolate Sauce:

250g dark chocolate, 70% cocoa, broken into peices

50g unsalted butter

3 tsp golden syrup

3 tbsp double cream

1. Lightly grease two baking sheets with butter and line each with greaseproof paper. Switch the oven on to 200°C. Place the chopped butter and 250ml water in a saucepan, bring to a bubble, then remove from the heat. Pour in the flour, sugar and half a teaspoon of salt for good measure, beating at the same time: it will start looking like a massive glob of roux at this point. Keep beating away until the mixture leaves the sides of the pan and goes into a ball.

2. Now beat in the eggs, one at a time, until well blended. Then using two teaspoons, form the mixture into walnut-sized balls and place on the prepared baking sheets. Or pipe them for a pointy top effect. Bake the choux balls for about 45 minutes – check up on them after 30. If they’re golden, puffed and crisped, then they’re ready. Transfer them to a wire rack, then slice them almost half way through, to allow the steam out. You don’t want them chewy. You can store them in a tin for a day or two – but if doing this, pop them back in the oven for a few minutes to make sure they’ve crisped up and not lost all their moisture.

3. For the profiterole sauce, melt the chocolate in a bowl set over a pan of simmering water, then mix in the butter, golden syrup and cream, and remove from the heat. This can be reheated – just put it back over the water pan. Near to when you want to serve, whip the cream into soft peaks, then stuff or pipe a blob into each profiterole (or you can use vanilla ice cream instead). Dous each choux ball with the chocolate sauce. The traditional way to serve them would be to place three on a plate in a triangle, then one balanced on top to make a cute little stack.