PROFITEROLES AU CHOCOLAT

This recipe comes from the M&S cookery book “Restaurant Dishes of the World” (1984).

One of the most irresistible, glamorous and famous of all desserts!  Most restaurants fill the little puffs with crème pâtissière, a custard-based filling (the profiteroles don’t go soggy); others, with whipped cream.  Both are delicious but whipped cream makes the dessert a little easier for the home cook.

SERVES 8-10

Ingredients:
1 quantity Choux Pastry
350ml sweetened whipped cream or Creme Patissiere
Icing sugar for dusting
Chocolate Sauce (see below)

Method:
Pipe or spoon choux paste on to a greased baking tray in mounds about 2.5cm across, spacing them a little apart.  If necessary, smooth the tops into a round shape with a damp finger.  Bake in a preheated hot oven (220ºC) for 12 minutes, then reduce heat to moderate (180ºC) and continue baking for a further 15 minutes or until golden brown and light in the hand.  (If pastry is becoming too brown before it’s cooked through, cover with a sheet of brown paper or foil).

As soon as the puffs are taken from the oven, make a hole in each one with the point of a small knife to release steam.  Cool completely on a wire rack before filling.

Pipe whipped cream or crème pâtissière into the puffs.  Pile them on a serving dish, sift icing sugar over top and serve with hot chocolate sauce.

Chocolate Sauce

Break 175g dark chocolate into pieces and place in a bowl with 6 tbsps water and 1 tbsp rum or brandy.  Set the bowl over a pan of simmering water and stir until chocolate melts.  Cook for 1 minute longer, then pour into a heated jug and serve piping hot.

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