Ingredients
For the choux pastry
50g butter, chilled and cubed
65g plain flour, sifted twice
2 eggs, beaten
For the chocolate sauce
80g dark chocolate (70% cocoa)
30g butter
2 tbsp double cream
2 tbsp golden syrup
300ml double cream
Method
Preheat the oven to 200ºC (Gas Mark 6). To make the choux pastry, melt the butter in a saucepan with 150ml of cold water. Bring to the boil, then quickly add the sifted flour all in one go and remove from the heat. Beat hard with a wooden spoon until the dough forms a ball and no longer sticks to the sides of the pan. Leave to cool for about 5 minutes.
Whisk the eggs in a bowl and then beat them into the dough a little at a time. The mixture should form a paste which holds its shape when you lift the whisk up. Spoon the dough into a piping bag with a round nozzle and pipe 80 1cm-wide balls of dough on two greased baking sheets, leaving a small space between each one. Wet your finger and smooth down any peaks on the balls. Bake for 10 minutes, then cut a small slit into each ball and return to the oven for 3–5 minutes, until crisp. Cool on a wire rack, then cut each ball in half. Whip the cream into stiff peaks and spoon or pipe into each profiterole.
To make the chocolate sauce, heat all the ingredients in a saucepan until the chocolate has melted and the sauce is smooth and glossy.
To serve, arrange small piles of the cream-filled profiteroles in dessert spoons and drizzle with the warm chocolate sauce. Serve immediately so they don’t go soggy.
Adapted from Mini Cakes by Hannah Miles
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