Original recipe from Delia's Complete Cookery Course.
A few notes:
- Try to make these as close to the time of serving as poss, they need about half an hour to cool before filling but after that it's sogs-ville...and no one likes a soggy profiterole.
- This is just a basic choux pastry recipe, so you basically do exactly the same to make eclairs but shape the pastry into sausages before baking.
- If you don't have a piping bag etc, simply, split the choux buns in half, fill with whipped cream with a spoon, and join the halves together again.
You will need
a greased baking sheet
For the pastry
60g plain flour
1 tsp caster sugar
2 eggs, lightly beaten
50g butter, cubed
For the filling
275ml double cream, softly whipped
For the chocolate sauce
225g dark chocolate
3 tbsp cream
- Preheat the oven to 200°c.
- First we need to get everything ready to make the pastry, because when it gets going, it's a speedy process. So weigh the flour into a bowl and add the sugar, then beat the eggs in a separate little bowl.
- Pop the water and butter in a saucepan and heat over a medium heat until the butter has melted and the water just starts to boil.
- As soon as this happens, take the pan off the heat, pour the flour and sugar into the pan and beatbeatbeat with a wooden spoon until you have a smooth paste that sticks together and leaves the sides of the pan clean.
- Continuing to beat, add the eggs, a bit at a time, until you have a smooth, glossy paste.
- Now, run the greased baking sheet under some cold water and shake most of it off...this means a little bit of steam is created in the oven, helping the pastry to rise.
- Arrange teaspoon-fulls of the pastry on the baking sheet, leaving plenty of room for rising between each one.
- Bake for 10 minutes, then turn the oven up to 220°c and bake for another 15 minutes, until golden and puffy.
- Remove the choux buns to a wire rack and pierce each one with a knife or skewer to allow any soggy-making steam to escape.
- While they cool, make the chocolate sauce by melting the chocolate and cream together, either in a bowl set over a pan of simmering water or in the microwave.
- Whisk so you have a lovely silky sauce.
- Now to fill your profiteroles...pop the whipped cream in a piping bag, poke the nozzle into each choux bun and squeeze out a healthy dose of cream.
- You could pour over the chocolate sauce now or serve it alongside, either way...well done, fail averted.