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Profiteroles Recipe

A yummy dessert we all love, but never make! Now we have time to do everything we've wanted to do for a while, try out making these delicious treats for the family. It's not too difficult and makes about 20 for everyone to share.


75g unsalted butter

40g caster sugar

100g plain flour

3 eggs

400ml double cream

100g dark chocolate


Heat the oven to GM 6. Take two baking trays and line with greaseproof paper.

Put 190ml water in a large saucepan with the butter and sugar and keep on a low heat until the butter has melted. Increase the heat and bring the mixture to a simmer. Remove from the heat and pour in the flour immediately and quickly start beating until a dough is formed. Leave to cool.

Lightly beat the eggs in a jug. Add the eggs to the dough in little bits, fully combining the eggs into the dough each time. Keep doing this until the dough is glossy and has a dropping consistency.

Using a piping bag, pipe small balls onto the baking trays (make sure to leave enough space between each one). With a wet finger, dab the top of each ball so that they are smooth.

Put in the oven and bake for 20 minutes until well risen. Turn off the oven. Cut a small slit in the bottom of each profiterole with a knife and put them back in the oven for 2 minutes, then transfer to a wire rack to cool.

Whip the double cream in a bowl until it holds its shape, then put into a piping bag. Put the nozzle inside the slit at the bottom of each profiterole and pipe in the cream until full.

In a bowl, melt the chocolate over a pan of simmering water. Make a tower out of the profiteroles and drizzle as much chocolate as you like on top.


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