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Profiteroles With Hot Chocolate Sauce

Ingredients
  Butter 2 Ounce (50g)
  Water 1⁄4 Pint (150 ml)
  Pinch salt To Taste
  Flour 2 1⁄2 Ounce, sifted (65 g)
  Eggs 2 Large, beaten
  Plain chocolate 4 Ounce, broken into pieces (100 g)
  Honey 2 Tablespoon
  Lemon juice 1 Tablespoon
  Corn flour 1 Tablespoon
  Butter 2 Ounce (50 g)
  Double cream 1⁄4 Pint (150 ml)
  Honey 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 220°C/400°F or Gas Mark 6.

MAKING
2) In a pan, gently heat the butter, water and salt, until the butter has melted.
3) Bring to the boil, remove the pan from heat and immediately beat in all the flour.
4) Beat for 2 minutes until the mixture leaves the sides of the pan and forms a ball.
5) Allow to slightly cool, then gradually beat in the eggs and vanilla essence, if using.
6) Beat until the dough is glossy and smooth with a dropping consistency.
7) Spoon the mixture in a large piping bag fitted with a 1/2 inch plain nozzle and pipe about 20 mounds slightly apart on a wetted baking sheet.
8) Bake in a preheated hot oven for 20 minutes, or until the profiteroles are golden brown.
9) Slit in the side of each profiterole and allow to cool quickly on a wire rack.
10) In a pan, combine all the chocolate sauce ingredients and heat gently until the chocolate has melted.
11) Stir vigorously until the mixture boils and thickened and smooth.
12) Remove from heat and allow to cool, stirring occasionally.
13) If you wish to freeze the recipe do it at this stage. Freeze the profiteroles, place in a freezer friendly container, separating each layer with foil, seal, label and freeze.
14) Pour the chocolate sauce in another freezer friendly container, seal, label and freeze.

SERVING
15) Beat the cream and honey together until thick, fill the profiteroles and pile them up in a pyramid shape. Pour over the hot chocolate sauce and serve immediately.
16) If using the frozen dish, transfer the profiteroles to a serving platter and thaw at room temperature for 2 hours. Transfer the frozen chocolate sauce in a heatproof bowl over a pan of gently simmering water and reheat gently and serve as indicated in step 15.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes

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