by Antony Worrall Thompson
from Food and Drink
Makes 20-24
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the choux pastry:
200ml/7fl oz cold water
½ tsp caster sugar
85g/3oz unsalted butter
pinch salt
115g/4oz plain flour
4 medium eggs, beaten
For the cream filling:
600ml/1pint double cream
1 tbsp/15g icing sugar
For the chocolate sauce:
15g/½oz butter
4tbsp/60ml water
175g/6oz good quality plain chocolate, broken into pieces
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, place the butter, water and sugar into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and shoot in the flour and salt all in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. It may not be necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly from a spoon if it is given a sharp jerk.
8. Lightly oil a large baking tray. Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet finger and spoon on to the baking tray. This ensures a crisper topping.
9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
10. Remove from the oven and prick the base of each profiterole. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.
11. Prepare the filling: lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the profiteroles are cold, using a piping bag with a plain nozzle, pipe the cream into the holes of the profiteroles. If a piping bag is not available cut the profiteroles in half and spoon in the cream with a teaspoon.
12. Prepare the chocolate sauce: melt the chocolate with the water and butter over a pan of boiling water. Stir without boiling until smooth and shiny.
13. Arrange the buns on a serving dish and pour over the hot sauce. Eat hot or cold.
