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Includes
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Profiteroles with Chocolate Sauce
Prep time
30 minutes
Cooking time
35 minutes
Servings
4
Difficulty
Medium
Ingredients
Choux pastry
150ml (¼ pint) water
55g Stork Baking Tub
65g (2½-oz) plain flour, sieved
2 eggs, medium, lightly beaten
Filling
150ml (¼ pint) Elmlea double (whipped)
Chocolate Sauce
15g Stork Tub
4 tablespoons golden syrup
55g (2oz) plain chocolate, broken into squares
Instructions
how_make
Preheat oven to 220°C, 210°C fan, gas mark 7.
Put water and Stork in medium saucepan and bring to boil over moderate heat
Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 â 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated for 15 minutes, then reduce to 190°C, 180°C fan, gas mark 5 for 15 â 20 minutes.
Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
Arrange profiteroles on serving dish. Serve with chocolate sauce.
