Fine English Profiteroles

Sweet or savoury, profiteroles are simply fabulous. The English cannot claim to have invented them, but why not check a version of this dessert coming from Albion.

To make Choux pastry you will need:

  • 7 fl oz (200 ml) water
  • 2,5 oz (70 g) butter
  • 3 oz (90 g) plain flour
  • 3 eggs

Boil the water with the butter in a large pan. Then add the flour and stir over a low heat until it binds together. Leave to cool, then beat in the eggs. Remember that the mixture should have cooled completely before you pour any eggs in. Refrigerate it for one hour.

Roll into walnut sized balls and place on a greased baking tray. Some use pastry bags but if you prefer to refrigerate the substance, it is just as quick and easy and takes less washing. Bake these for 15-20 minutes at 390В°F 200В°C / gas mark 6. When cooled, fill with whipped cream. You can easily experiment with the fillings, which makes the recipe unique as you can change it any time you like.

To make chocolate sauce you will need:

  • 5 oz (150 g) butter
  • 5 oz (150 g) caster sugar
  • 5 oz (150 g) golden syrup
  • 5 oz (150 g) cocoa powder

Place all ingredients in a pan and cook them over a low heat until the sugar has dissolved. Serve the profiteroles with the chocolate sauce, some strawberries or grapes. A single profiterole can really make your day. Enjoy!

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