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profiteroles with chocolate sauce
Choux pastry:
65g plain white flour
50g butter
150ml water
2 eggs lightly beaten
Chocolate sauce:
125g plain chocolate
15g butter
2 tbsp water
2 tbsp golden syrup
3 drops of vanilla essence
To assemble
250ml double cream
icing sugar for dusting
To make the choux pastry sift the flour on to a sheet of greaseproof paper.
Put the butter and 150ml water in a saucepan and heat on the simmering plate until the butter has melted. Transfer to the boiling plateand bring to a fast boil.
Remove the pan from the heat and immediately tip in the flour all at once beating thoroughly with a wooden spoon. Continue beating until the mixture is smooth and forms a ball in the centre of the pan. (Take care to avoid overheating or the mixture will become fatty.)
Remove from the heat and let cool slightly for 1 to 2 minutes.
Beat in the eggs a little at a time adding only just enough to give a piping consistency.
It is important to beat the mixture vigorously at this stage to trap in as much air as possible.
Continue beating until the mixture develops a sheen.
Spoon the choux pastry into a piping bag fitted with a 10mm plain nozzle.
Pipe about 20 small bun shapes onto the dampened plain aga shelf.
Slide the shelf onto the third set of runners in the roasting ovenand bake for 17 to 20 minutes or until well risen and golden brown.
Remove the buns from the ovenand make a hole in the side of each with the tip of a knife to release the steam.
Return to the roasting oventurning the shelf around for 3 to 5 minutes to crisp and brown the profiteroles evenly. Transfer to the simmering ovenfor 15 minutes to dry out completely. Leave to cool on a wire rack.
To make the chocolate sauce melt all of the ingredients together in a small heavy based pan on the simmering plate. Stir well until smooth and evenly blended.
Meanwhile whip the cream until it just holds its shape.
Spoon into a piping bag fitted with a medium plain nozzle and use to fill the choux buns through the holes in the sides.
Dust the profiteroles with icing sugar and serve with the warm chocolate sauce spooned over or served separately.
It is essential to weigh the ingredients for choux pastry accurately and before you begin preparation. During baking the moisture in the dough turns to steam and puffs up the mixture leaving the centre hollow. Thorough cooking is important; if insufficiently cooked the choux may collapse when taken from the ovenand there will be uncooked pastry in the centre to scoop out.
Serves 4
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