Chocolate Profiteroles
Over a year ago
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Ingredients
- Choux Pastry
- 2 ounces butter
- ¼ pint water
- 2 ½ ounces Sifted plain flour
- 2 Eggs slightly beaten
- Filling and topping
- ½ pint Double Cream Whipped
- Chocolate sauce
- ½ pound Dark chocolate
- tin small evaporated milk
Accompaniment
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Description
A Sunday afternoon special
Method
-
1
Mark 7 or 180 degrees 15 – 20 mins
Melt butter in water in the pan bring to the boil, remove from heat quickly tip in all the flour and beat until smooth and forms into a ball in the pan Do not over beat or the mixture becomes fatty. Cool slightly, beat in eggs gradually to give a smooth glossy mixture of piping consistency.
Put into a piping bag. Grease and wet oven tray to cook on. Pipe out rounds of about an inch across (size of a walnut) cook in oven until crisp.
Allow to cool. Put pan boiling water on, simmer put chocolate in bowl to melt slowly add evaporated milk. Cut profiteroles in ½ fill with whipped cream dip in melted chocolate mixture. Keep mixture warm Can then use rest of mixture
To pour over for Hot chocolate sauce
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