From memory I’ll tell you how to make profiteroles.

Ingredients

For the choux pastry:

• 50g (2oz) cubed butter
• 75g (3oz) strong plain flour
• 2 medium free range eggs (lightly beaten)
• 150ml (5fl oz) water

For the chocolate sauce:

• 110g (4oz) cooking chocolate (broken into squares)
• 75ml (3fl oz) whipping cream
• 1 level tablespoon of icing sugar (sifted)
• 2 tablespoon of warm water

For the cream filling:

• 284ml whipped cream
• 1 level teaspoon of icing sugar (sifted)
• 1/2 (half) a teaspoon of vanilla extract

Making the profiteroles

These measurements will produce 24 profiteroles .

Firstly, preheat your oven at 220°C (425°F).

Choux pastry
Now,we’ll start off with the choux pastry. Put your 150ml water and 50g butter into a pan. Then leave it on a low heat on the cooker. Stir until it’s boiled.

Take the pan off the heat. Then stir 75g strong plain flour into the water/butter mixture. You should end up with a smooth ball, leaving the inside of the pan clean . Now just leave the the mixture ball to cool for 5 minutes (no less than that!).

5 minutes later…gradually add your 2 lightely beaten eggs to the ball mixture, whilst stiring. Your mixture is ready when a) you see a glossy finish and b) the mixture becomes stiff as you’re stiring.

You’ll now need to baking trays. On those baking trays you’ll need to place damp grease proof paper. Now using two teaspoons create spherical shapes. Make 24 balls altogether – 12 on each baking tray (they should hold into a ball shape fairy well). Do leave enough space between the spheres (they’ll expand in the oven).

Now they’re ready to be placed into the oven. Turn you heat down to 200°C (392°F) and leave to bake for roughly 20-25 minutes. On the half-way interval change your trays around.

When they’re done take them out of the oven (obviously ) and make small incisions on the side of each profiteroles (this’ll keep them nice and crisp). Leave the profiteroles to cool on a wire rack.

Chocolate sauce
Put the 110g cooking chocolate and 75ml whipping cream into a heatproof bowl. Boil water in a pan and put the bowl of chocolate and cream on top of the pan. Now and again, stir until the chocolate melts into the cream.

Once you get the chocolate-y coloured cream take off the pan and mix in 1 tablespoon of sifted icing sugar. Then mix in 2 tablespoon of warm water.

Cream sauce
Almost there now. All you need to do is whip 284ml cream, 1 teaspoon of sifted icing sugar and half a teaspoon vanilla extract. You can use a hand whisk or go the lazy way out – use a electric whisk. Whisk until the cream holds shape.

Profiterole
Alright now to put the whole thing together. You can either use a pipe feeder or just a spoon. Spoon the cream into the choux pastry (possibly through the side incisions). Put the profiteroles on a plate.

Finally – now you can do this in 1 of 3 ways. You can a) spoon a bit of chocolate onto each individual profiterole, b) go mental and just dump the chocolate onto the profiteroles or c) be creative and do things the unconventional way (what ever that may be).

You’re profiteroles will looks something like mine (probably better )…

Yeah, I’ll be missing a few profiteroles because they were being eaten whilst I was trying to get a decent picture my family kept nibbling at them. It does bother me how the chocolate wasn’t evenly divided between the profiteroles…but I ran out of chocolate. More chocolate is needed, methinks.

I hope this was helpful ^_^.