This classic profiteroles dessert is easier to make than you think. The ultimate combination of pasty, cream and chocolate these makes profiteroles a definite crowd pleaser.
Ingredients
55g Devondale Unsalted Butter
1 cup water
Pinch of salt
1 cup flour
3 beaten eggs
250ml Devondale All Rounder Thickened Cream
50g dark chocolate, melted
Icing sugar
Method
Preheat oven to 200°C or 180°C for fan-forced
Bring to the boil butter, water and salt in a medium saucepan
Add the flour, then cook over a gentle heat, while mixing delicately, until mixture forms one lump. Remove from heat and cool (approx. 5 minutes)
Add the well-beaten eggs a little at a time until combined and mixture is glossy
Pipe tablespoons of mixture onto a lined baking tray and bake in a hot oven for 10 minutes
Reduce heat to moderate and cook for a further 20 minutes. Remember not to open the oven during cooking!
Whip cream until thickened. Sandwich puffs with cream. Drizzle with melted chocolate or dust with icing sugar
