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Profiteroles with Chocolate Sauce

  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings4 portions
recipe image Profiteroles with Chocolate Sauce


Choux pastry
  • 150ml (¼ pint) water
  • 55g Stork Baking Tub
  • 65g (2½-oz) plain flour, sieved
  • 2 eggs, medium, lightly beaten
  • 150ml (¼ pint) Elmlea double (whipped)
Chocolate Sauce
  • 15g Stork Tub
  • 4 tablespoons golden syrup
  • 55g (2oz) plain chocolate, broken into squares

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to  220°C, 210°C fan, gas mark 7.
  2. Put water and Stork in medium saucepan and bring to boil over moderate heat
  3. 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.
  4. 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.
  5. Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
  6. To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
  7. Arrange profiteroles on serving dish. Serve with chocolate sauce.