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Profiteroles With Chocolate Sauce
1 hour 5 minutes
150 ml water
55 g Stork baking tub
65 g plain flour sieved
2 eggs medium-sized lightly beaten
150 ml Elmlea double cream whipped
15 g Stork tub
4 tbsp golden syrup
55 g plain chocolate broken into pieces
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 – 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 – 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.