These little choux buns filled with cream and covered in a chocolate sauce make a rather impressive pudding on special occasions. They are ideal to impress your friends and relative and no one will need know they are easy!
With Mother’s Day just around the corner, you could also bake them as a treat for Mum. For more tips to help you make it a really special day read our Buying gifts on Mother’s Day article.
To make about 12 profiteroles and some chocolate sauce, you will need a small buns tray and the following ingredients:
For the profiteroles
- 50g of butter, cut into cubes
- 2 tablespoons of caster sugar
- 75g of strong white flour
- 1 pinch of salt
- 2 eggs lightly beaten
- 300ml double cream – whipped
- A few drops of vanilla extract
For the chocolate sauce
- 50g of cocoa powder
- 175g of caster sugar
- Heat the oven to 220C, 200C fan oven or gas 7 and butter your bun tray
- To make the profiteroles, put the butter and 2 teaspoons of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add all the flour in one go and mix well with a wooden spoon.
- Leave to cool for a few minutes. Using a food processor if you have one, beat in the eggs bit by bit until you have a stiff, glossy mixture. Spoon blobs of the mixture onto the holes of your greased bun case and place in the oven and cook for about 18-20 minutes until the profiteroles are well risen and light brown. Remove from the oven. So they don’t collapse, cut a small slit in the base of each one and cool on a wire rack.
- When they’re cold, whip the cream until it is just holding its shape. Sweeten to taste with the rest of the sugar and add a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up in a pyramid on a plate – don’t refrigerate for too long as they might go soggy.
- To make the chocolate sauce, put the sugar in a saucepan with 100ml water and warm over a low heat until dissolved. Bring to the boil and cook for 1 minute, then add the cocoa powder and stir well until smooth. Cook the sauce for 1 more minute. Let it cool for 15 minutes before drizzling over the profiteroles.
Et voilà! Enjoy!