Line a large baking tray with parchment and pre-heat the oven.
Sift the flour into a bowl and stir in the sugar, set aside.
Crack the eggs into another bowl, beat them and set these aside too.
Put the butter and water into a saucepan and bring to the boil.
Remove the pan from the heat, add the prepared flour and mix together well.
Gently heat the pan for 30 seconds, stirring as the dough thickens, remove the pan from the heat and let it cool for five minutes.
Add half the prepared egg to the pan and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Return the pan to gentle heat for a couple of minutes, stirring until the paste forms a dough.
Put rounded teaspoons of the dough onto the prepared baking tray.
Bake for 25 - 35 minutes until golden brown and dry on the inside.
Remove the tray from the oven, carefully pierce one side of each bun with a cocktail stick or sharp knife, to allow the steam to escape, and transfer to a wire rack to cool.
Whip the cream.
Make a slit in the side of each choux bun and spoon or pipe some cream into the middle. Pile the bun on a serving dish.
To make the sauce put the cream and sugar into a saucepan and gently heat together, stirring until the sugar is dissolved. Remove the pan from the heat.
Break up the chocolate, add it to the cream and stir until it is dissolved.
Pour the sauce over the profiteroles before or after serving.
Equipment
Large baking tray
Temperature
180°C, Fan 160°C, 350°F, Gas 4
Cooking time
25 - 35 minutes
Wow, these came out great. Tasted fantastic. Just watch the egg, as i only needed to use 1 1./2 egg, not the 2.
By fourleaf01
12 Mar 2018
Delicious- works well as a gluten free pudding. Husband was missing profiteroles until now. Easy to make
