I'm currently working on recipe books, so I've been looking over some retro inspired recipes, and I've found some gorgeous ones...this has to be one of my favourites!
It takes about 15 minutes to make 25 profiteroles (and 50 minutes cooking time!)
Ingredients:
100g unsalted butter
150g plain flour
1tsp caster sugar
4 medium eggs
300ml double cream
For the chocolate sauce:
250g dark chocolate. 70% cocoa solids gives the best results!
3tsp golden syrup
2tbsp double cream
50g unsalted butter
Method:
First, prepare the choux bun ingredients. Beat together four medium eggs in one bowl, and whip 300ml of double cream in another.
Lightly grease two baking trays, and turn the oven to 200C, gas mark 6.
Put 100g butter and 250ml of water into a saucepan, and bring to the boil. Remove from the heat.
Pour 150g flour, 1/2 tsp salt and 1tsp sugar into the hot mixture.
Beat until the mixture becomes a ball of dough, and detaches from the side of the pan.
Beat in 1/4 of the egg mixture. Beat well, and add another 1/4, until the egg is fully mixed in.
Use two teaspoons to shape pieces of dough into walnut sized balls. If you like round profiteroles, smooth the balls with the spoons. For a walnut appearance, leave the top of the ball pointed.
Bake in the over for 45 minutes. Check regularly after 30 minutes to ensure you don't overcook them - they are ready when they appear golden, crispy and puffed.
Place the profiteroles onto a wire rack, and use a sharp knife to cut half way through each profiterole. This lets the steam out and prevents them from becoming too chewy.
**You can freeze profiteroles at this point to use later. If you do this, put them back in the over for a few minutes to ensure they are crispy, and then freeze**
While they cool, make the chocolate sauce. Put a pan of boiling water on the hob, and place 250g dark chocolate in a bowl. Melt the chocolate over the boiling water.
Mix in the butter, golden syrup and cream, a little at a time.
Remove the mixture from the heat.
Whip cream, and pipe a blob into each profiterole. Pile the profiteroles into a pile once they have all been filled, and pour chocolate sauce over them.
Serve!
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I got plenty of compliments on these when I served them for dessert yesterday - I even used some white chocolate as a sauce, to see if this was just as nice. It was!
Have you got a retro recipe? I'd love to try it!
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