CHOCOLATE PROFITEROLES

CHOCOLATE PROFITEROLES

I was going to make profiteroles on Howard's birthday for part of his celebration meal, but we ended up eating his birthday cake for dessert instead.
Tonight Howard and I had family to dinner so I decided to make them this evening, serving the profiteroles for dessert along with a cheesecake.

Ingredients

2½ oz (60 g) strong plain flour
1 level teaspoon caster sugar
2 oz (50 g) butter, cut into small pieces
2 large eggs, well beaten
½ pint (275 ml) double cream, whipped until thick
½ lb (225 g) plain chocolate

Pre-heat the oven to gas mark 6, 400°F (200°C)

Put 5 fl oz (150 ml) of cold water in a medium-sized saucepan together with the pieces of butter, then place the saucepan over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water. Then tip in the flour and sugar – all in one go – with one hand, while you beat the mixture vigorously with the other.

Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute. Then beat in the beaten eggs – a little at a time, mixing in each addition thoroughly before adding the next – until you have a smooth, glossy paste.

Hold the greased baking sheet under cold running water for a few seconds then tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which in turn helps the pastry to rise.
Place teaspoonfuls of choux paste on the baking sheet, leaving 1 inch (2.5 cm) between them.
Bake on a high shelf in the pre-heated oven for 10 minutes.
Then increase the heat to gas mark 7, 425°F (220°C) and bake for a further 15-20 minutes until the choux buns are crisp, light and a rich golden colour.
It's very important to pierce the side of each choux bun to let out the steam before cooling them on a wire rack.

Melt the chocolate, together with three tablespoons of water, in a basin fitted over a saucepan of simmering water (being careful that the base of the bowl does not touch the water). Stir until you have a smooth sauce.

Just before serving, split the choux buns in half then fill each one with a teaspoonful of whipped cream before joining the halves together again.
Pour the melted chocolate over them and serve immediately.