Ingredients
For the choux balls:
100g unsalted Butter, plus extra for greasing
150g plain flour
1 tsp caster sugar
4 medium Eggs, beaten
300ml double cream, whipped
For the chocolate sauce:
250g dark chocolate, 70% cocoa solids, broken into pieces
50g unsalted Butter
3 tsp golden syrup
3 tbsp double cream
Method
1. Lightly grease two baking sheets with butter and line each with greaseproof paper. Switch the oven on to 200°C/ 400°F/ Gas 6. Stick the butter and 250ml water in a saucepan, bring to a bubble, then remove from the heat. Tip in the flour, sugar and ½ tsp salt, beating at the same time: it will start looking like a massive glob of roux at this point. Keep beating away until the mixture leaves the sides of the pan and goes into a ball.
2. Now beat in the eggs, one at a time, until well blended. Then using two teaspoons, form the mixture into walnut-sized balls and place on the prepared baking sheets. Or pipe them for a pointy top effect. Bake the choux balls for about 45 minutes - check up on them after 30. If they're golden, puffed and crisped, then they're ready. Transfer them to a wire rack, then slice them almost half way through, to allow the steam out. You don't want them chewy. You can store them in a tin for a day or two - but if doing this, pop them back in the oven for a few minutes to make sure they've crisped up and not lost all their moisture.
3. For the sauce, melt the chocolate in a bowl set over a pan of simmering water, then mix in the butter, golden syrup and cream, and remove from the heat. This can be reheated - just put it back over the water pan. Near to when you want to serve, whip the cream into soft peaks, then stuff or pipe a blob into each profiterole. Serve them doused with the chocolate sauce.
For the choux balls:
100g unsalted Butter, plus extra for greasing
150g plain flour
1 tsp caster sugar
4 medium Eggs, beaten
300ml double cream, whipped
For the chocolate sauce:
250g dark chocolate, 70% cocoa solids, broken into pieces
50g unsalted Butter
3 tsp golden syrup
3 tbsp double cream
Method
1. Lightly grease two baking sheets with butter and line each with greaseproof paper. Switch the oven on to 200°C/ 400°F/ Gas 6. Stick the butter and 250ml water in a saucepan, bring to a bubble, then remove from the heat. Tip in the flour, sugar and ½ tsp salt, beating at the same time: it will start looking like a massive glob of roux at this point. Keep beating away until the mixture leaves the sides of the pan and goes into a ball.
2. Now beat in the eggs, one at a time, until well blended. Then using two teaspoons, form the mixture into walnut-sized balls and place on the prepared baking sheets. Or pipe them for a pointy top effect. Bake the choux balls for about 45 minutes - check up on them after 30. If they're golden, puffed and crisped, then they're ready. Transfer them to a wire rack, then slice them almost half way through, to allow the steam out. You don't want them chewy. You can store them in a tin for a day or two - but if doing this, pop them back in the oven for a few minutes to make sure they've crisped up and not lost all their moisture.
3. For the sauce, melt the chocolate in a bowl set over a pan of simmering water, then mix in the butter, golden syrup and cream, and remove from the heat. This can be reheated - just put it back over the water pan. Near to when you want to serve, whip the cream into soft peaks, then stuff or pipe a blob into each profiterole. Serve them doused with the chocolate sauce.
