Ingredients
150ml water
75g butter
85g strong plain flour
300ml whipped double cream
100g dark chocolate, melted
Method
In a saucepan, melt the butter into the water. Bring up to the boil and stir in the flour. Beat the mixture until a smooth ball has formed.
Allow the mixture to cool until it becomes room temperature and then begin beating the eggs in one at a time, the mixture should resemble a glossy paste. Spoon the mix into a piping bag.
Line a baking tray with greaseproof paper and pipe small balls making sure they are evenly spaced.
Place into the middle of the top oven set at 230c and bake for 20-25 minutes. They should be golden brown and have puffed up. Remove from the oven and place onto a cooling rack and allow to cool.
While the profiteroles are cooking, melt the chocolate. A low heat on the induction hob or your simmer oven are perfect for this job.
In a mixing bowl, whip the double cream until it forms stiff peaks.
Take the cooled profiteroles and dip each one in the melted chocolate, place back onto the cooling rack to allow the chocolate to set.
To fill the profiteroles, make a small hole in the bottom and pipe in a generous amount of whipped cream. Serve fresh.
