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.
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.
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.