Profiteroles with Chocolate Sauce
Recipe supplied by: Sharon Jackson
Ingredients
- PROFITEROLES
- 125g unsalted butter, cut into pieces
- 1 cup (250ml) water
- ¼ teaspoon salt
- 1 cup (150g) plain flour
- 4 large eggs, lightly beaten
- 1 egg yolk, beaten with 1 teaspoon water (egg wash)
- Vanilla ice cream
- CHOCOLATE SAUCE
- ¼ cup (60ml) light corn syrup
- 185g dark (or milk) chocolate, broken into pieces
- ¾ cup (185ml) pouring cream
Method
- PROFITEROLES
- Preheat oven to 210°C (190°C fan). Line two large baking sheets with baking paper
- Combine butter, water and salt in an 8-cup (2 litre) capacity pan and bring to boil over high heat, stirring until butter has melted
- Stir in flour and cook for about 1 minute over moderate heat until the mixture pulls away from the sides of the pan and forms a ball, stirring constantly
- Remove from the heat and cool for 1 minute
- Transfer to an electric mixer, or use hand beaters, and beat in the eggs, about 1 tablespoon at a time, until the dough is shiny and smooth
- Drop heaped tablespoons of the mixture onto the prepared baking sheets, about 5cm apart.
- Brush the tops with the egg wash without letting it drip onto the sheets
- Bake for 25 minutes, or until puffed and golden, swapping the sheets halfway, from top to bottom and front to back. Remove from the oven
- Prick a hole in each profiterole with a wooden skewer and set on a rack to cool and dry out
- When cool, cut each profiterole in half, place a small scoop of ice cream in each bottom half and then replace the tops
- Arrange all the profiteroles on one baking sheet and freeze for 30 minutes
- Covered with plastic wrap the profiteroles can be frozen for up to 2 days
- CHOCOLATE SAUCE
- Combine the corn syrup and chocolate in a pan and stir for about 5 minutes over moderately low heat until smooth
- Remove from the heat and whisk in the cream until smooth
- Serve immediately, or transfer to an airtight container and refrigerate for up to 3 weeks
- Chocolate sauce can be reheated gently over low heat
Cooking Tips & Tricks
To serve
 |
Serve in bowls and drizzle with warm chocolate sauce |
- Number of serves: 6-8
- Preparation time: 20 min
- Cooking time: 25 min
- Nutrition Facts:
- Recipe Uploaded: 08.07.2015
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