French Profiteroles

• For choux: 125ml water, 60g butter, 75g flour, 2 large eggs
• For filling: 400ml vanilla ice cream or whipped cream
• For chocolate sauce: 150g dark chocolate, 100ml heavy cream, 1 tbsp butter

Instructions

1. 1

   Make choux: bring water and butter to a boil. Add flour all at once. Beat vigorously until dough leaves the sides of the pan.

2. 2

   Cool slightly. Beat in eggs one at a time until smooth and glossy.

3. 3

   Pipe or spoon onto baking sheets in 3cm mounds.

4. 4

   Bake at 200°C for 20–25 minutes until golden and hollow. Cool completely.

5. 5

   Make chocolate sauce: heat cream, pour over chocolate and butter. Stir until smooth.

6. 6

   Split puffs and fill with ice cream. Arrange on plates.

7. 7

   Pour warm chocolate sauce over immediately before serving.

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