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
  • 2tbsp golden syrup
  • 2tbsp double cream
  • 300ml double cream for whipping


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.