Ingredients:
100g butter
1 cup water
¾ cup plain flour
3 eggs, lightly beaten
2 cups dollop cream
Chocolate Sauce
½ cup cocoa
½ cup icing sugar
¼ cup water
2 Tbs pure cream
Cocoa to serve
Method:
1. Preheat the oven to 220°C and line a baking tray with grease proof paper.
2. Combine butter and water in a saucepan and bring to the boil.
3. Reduce the saucepan to a low heat, add flour and stir through with a wooden spoon for 3-5 minutes or until mixture comes together.
4. Place mix in a mix master and beat whilst gradually adding the eggs.
5. Spoon mix into a piping bag and pipe balls onto the baking tray adequately spaced apart.
6. Bake profiteroles in the oven for 8-10 minutes or until light and golden.
7. Cut a small slit in each profiterole, spoon cream into a piping bag and pipe cream in to fill the profiteroles.
8. For the chocolate sauce, whisk cocoa, icing sugar and water in a pan over low heat until all are dissolved. Whisk in cream.
9. Serve profiteroles dusted with cocoa and drizzled with chocolate sauce.
Notes: I just melt some dark chocolate in a heatproof bowl over a saucepan of simmering water, drizzle the chocolate over the profiteroles. If you want your chocolate to harden, just place your profiteroles in the fridge to set, if you want it runny, serve immediately.
If you don’t have a mix master, you can do Step 4 by hand, I do.
Source: http://readysteadycook.ten.com.au/7147.htm