Profiteroles for June

Ingredients (This makes 24 profiteroles)

6 ozs of butter

10ozs of plain flour

8 medium eggs, beaten together

1 pint of water

Sauce for the profiteroles

4ozs good plain chocolate

2 level teaspoons of golden syrup

4 tablespoons of evaporated milk

½ pint pot of double cream or whipping cream.

Method

Melt the butter in the water and bring to the boil. Remove from the heat and quickly add all the flour at once and beat until the paste is smooth and forms a ball in the centre of the pan. (Don’t over-beat or the mixture becomes fatty.) Allow to cool slightly then beat in the eggs one by one or little by little, until the mixture is just soft enough to pipe.

Using a piping bag with a large plain nozzle, pipe on to non-stick or greaseproof paper on a baking tray, pipe small blobs of the choux mixture, about the size of a 2p coin and leave enough room between them to expand.

Cook in the oven at 425 degrees F, Gas Mark 7, 220 degrees C (slightly lower in a fan oven.) cook for about 20-25 minutes until they are light brown in colour. Allow to cool and make a small hole in them to let the steam escape.

Replace them in the turned-off oven for about ten minutes, then transfer them to a wire rack and let them cool to room temperature. Cut off the tops and fill with whipped cream, replace the tops and arrange on a serving dish. Make the sauce by melting the ingredients together in a sauce-pan. Simmer but don’t let it boil. When it is well blended and smooth, let it cool slightly, stirring all the time, and pour over all the profiteroles, making sure each has its fair share of chocolate.

Ann Way