Hugely popular, these chocolate-topped choux pastry buns simply cannot be beaten.
Makes 18-20 profiteroles; Prep: 15 mins; Cook: 20-25 baking, plus cooling
Ingredients: 50g (2oz) butter; 60g (2 ½oz) strong plain flour, sifted; pinch of salt; 2 eggs, beaten
Filling and topping: 284ml (10 fl oz) pot of double cream whipped; 200g (7oz) plain chocolate chopped
- Preheat oven to 200oC/400oF/Gas 6. Lightly grease a large baking sheet.
- In a small heavy-based saucepan heat the butter with 150ml (¼ pint) water until melted. Bring to the boil.
- Remove from the heat. Add the flour and salt and stir in vigorously with a wooden spoon until the mixture forms a smooth ball. Allow the pastry to cool slightly.
- Add the eggs a little at a time, beating well after each addition, until the mixture becomes smooth and glossy. Put teaspoons of the mixture onto the prepared baking tray.
- Bake for 10 mins then increase the oven temperature to 220oC/425oF/Gas 7. Bake for a further 10-15 mins, or until the buns are crisp and golden.
- Remove from the oven. Pierce each bun to allow any steam to escape. Leave on a wire rack to cool completely.
- Put the chocolate in a small heat-proof bowl and melt over a pan of barely simmering water until smooth.
- Cut each bun in half and fill generously with the cream. Dip each top in the melted chocolate and place on top of the filled buns. Serve at once.
- Cooks tips: Sprinkle a little water over the baking sheet after greasing. This increases the steam in the oven and helps the buns to rise. Give the topping a tasty twist by using orange-flavoured chocolate and adding 3 tbsp orange juice when melting.