members recipes

you can make smaller profiteroles or a gigantic one

Ingredients
Choux pastry:

250ml (8 fl oz) water

125g (4¼ oz) butter

125g (4¼ oz) plain flour

1/4 teaspoon salt

4 eggs

Filling:

450ml (16 fl oz) double cream

1 tablespoon caster sugar

1/2 teaspoon vanilla extract

Topping:

75g (3 oz) plain chocolate

Method
Preheat oven to 230 C / Gas mark 8.
In medium saucepan, bring water to the boil. Add butter and stir as it melts, then return to the boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 7cm apart, on a baking tray.
Bake 15 minutes in the preheated oven then reduce heat to 160 C / Gas mark 3 and bake 25 minutes more. Remove pastries from oven, split and remove soft dough from centre. Turn oven off and return pastries to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill profiteroles with whipped cream. Melt chocolate in microwave or slowly over low heat. Drizzle melted chocolate over tops of profiteroles. Serve immediately.