Chocolate Profiteroles


These were my delicious dessert for our Easter dinner.

  • 2/3 cup Plain Flour
  • A pinch of Salt
  • 4 tbsp Butter
  • 2 Eggs, beaten
  • 1 7/8 cup (450ml) Whipping Cream
  • 4 oz Chocolate

Preheat the oven to 425°F/220°C/Gas Mark 7. Grease 2 baking sheets (or line with parchment paper). Sift the flour & salt onto a sheet of paper. Put the butter & 2/3 cup water into a pan & heat gently until the butter has melted. Bring to the boil & then tip in the flour all at once

Remove from the heat. Beat until the mixture forms a ball & leaves the sides of the pan. Cool slightly

Gradually add the beaten eggs , beating well after each addition, until a smooth, thick paste is formed. Spoon into a piping bag fitted with a 1cm plain nozzle

Pipe 24 walnut-sized balls onto the baking sheets. Place on the top shelf of the oven & bake for 20-25 minutes, until well risen & golden. Remove & make a slit in each one to allow the steam to escape, then return to the oven for 5 minutes. Cool on a wire rack

Place all but 4 tbsp of the cream in a bowl, whip until just thick & spoon into a large piping bag fitted with a plain nozzle. Cut each bun in half, fill with cream & reassemble

To make the chocolate sauce, place the chocolate in a pan with 4 tbsp of water & the reserved cream. Heat gently over a very low heat until the chocolate has melted. Serve 4-6 per person on small plates with the hot chocolate sauce poured over

Chocolate Profiteroles

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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