Profiteroles Recipe
Profiteroles
 Prep Time ~50 mins | Cooking Time ~ 25 mins |
 Approx Cost ~ £3.50 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 6 |
Tip ~ The sauce can be made a day ahead and stored in the fridge. To serve, warm very gently in a bowl set over a pan of barely simmering water until it reaches pouring consistency again.
Choux Paste
65g / 2 ½ oz white plain flour
Pinch of salt
50g / 2oz butter, diced
2 large eggs, lightly beaten
Chocolate sauce
225g / 8oz plain chocolate, in pieces
142ml carton double cream
1 -2 tbsp Grand Marnier to taste, optional
1 - 2 tsp golden caster sugar, to taste, optional
Method
- Sift flour with salt onto a sheet of greaseproof paper.
- Put butter into a medium heavy-based saucepan with 150ml / ¼ pint cold water.Heat gently until the butter melts, then bring to a rapid boil. Take off the heat and tip in all the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball.
- Turn into a bowl and leave to cool for 10 minutes.
- Gradually add the eggs to the mixture, beating well after each addition. Ensure the mixture becomes thick and shiny before adding more egg - if it is added too quickly the choux paste will become runny and the cooked buns will be flat.
- Sprinkle a large baking sheet with a little water. Using 2 damp teaspoons or a piping bag fitted with a ½ inch nozzle, spoon or pipe 18 small rounds, spacing well apart to allow for expansion.
- Bake at 220C, 200C Fan Oven, Gas Mark 7 for about 25 minutes or until well risen, crisp and golden brown.
- Make a small hole in the side of each bun to allow the steam to escape and return to the oven for 5 minutes or until dried out. Place on a wire rack to cool.
- To make the sauce - put the chocolate and cream into a saucepan with 4 tbsp cold water. Heat gently, stirring until the chocolate melts to a smooth sauce, do not boil. Remove from heat.
- To assemble, whip 284ml carton double cream until it holds it's shape. Pipe into the hole of each choux bun. Chill for up to 2 hours.
- Before serving, gently reheat the chocolate sauce, add Grand Marnier and sugar to taste. Pour over choux buns and serve immediately.
Butterscotch Sauce
Heat 5oz soft brown sugar and 5oz golden syrup over a low heat, stirring occasionally, until the sugar has dissolved. Cook for a further 5 minutes.
Remove the pan from the heat and stir in 4floz double cream and 3-4 drops vanilla essence. Beat for about 2 minutes, until the sauce is smooth and glossy.