yumyum... bite sized treats. another recipe from the 1001 series. had to make good use of the piping bags and nozzles I had put so much effort into getting.
however, i didn't use the correct measurements for the choc sauce, so mine ended up slightly thick. maybe someone else who tries it can try the correct recipe and tell me if it was meant to be thick or slightly runny.


Ingredients:
choux pastry:
70 g butter - plus extra for greasing
200ml water
100 g plain flour
3 eggs, lightly beaten

cream filling:
300ml double cream
3 tbsp caster sugar
1 tsp vanilla extract

choc sauce:
125 g plain chocolate, broken into small pieces
35 g butter
6 tbsp water


baked profiteroles

method:

1. preheat the oven to 200C/ gas mark 6. grease a large baking sheet. sift the flour.
2. place butter and water into a pan and heat gently until butter is all melted. bring to a boil, then remove from the heat and immediately add in the flour, beating well until the mixture leaves the sides of the saucepan and forms a ball.
3. leave to cool slightly. beat in enough of the eggs to give the mixture a soft dropping consistency.
4. transfer the mixture to a piping bag fitted with a 1 cm plain nozzle and pipe small balls onto the baking tray.
5. bake in a preheated oven for 25 min. remove from the oven and pierce each ball to release steam.

1. place the cream, sugar and vanilla in a bowl and whip together.
2. cut the pastry balls almost half way and fill with the cream.

1. place the choc, butter and water in a heatproof bowl over a saucepan of gently simmering water (double-boiler) and heat until smooth.

1. pile the profiteroles into individual serving dishes or into a pyramid on a raised cake stand.
2. pour the sauce over and serve.