Choux pastry:
  • 150ml (¼ pint) water
  • 55g Stork Baking Tub
  • 65g (2½-oz) plain flour, sieved
  • 2 eggs, medium, lightly beaten
  • 150ml (¼ pint) Elmlea whipping cream, whipped
Chocolate Sauce:
  • 15g Stork Tub
  • 4 tablespoons golden syrup
  • 55g (2oz) plain chocolate, broken into squares

How to Make

1.Preheat oven to  220°C, 210°C fan, gas mark 7.

2.Put water and Stork in medium saucepan and bring to boil over moderate heat

3.Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 – 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.

4.Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated for 15 minutes, then reduce to 190°C, 180°C fan, gas mark 5 for 15 – 20 minutes.

5.Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.

6.To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy

7.Arrange profiteroles on serving dish. Serve with chocolate sauce enjoy.

  • Temperature: 220 oC
  • Baking time: 35 min
  • Serves: 4

Nutritional Information per serving

  • Each serving contains: Percentage per serving*
  • Energy1994kJ/477kcal24%
  • Fat36g51%
  • Saturates14.1g71%
  • Sugars20.7g23%
  • Salt0.4g7%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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