Chocolate Profiteroles

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Serve with warm chocolate sauce

Chocolate profiteroles

Active time

35 minutes

Total time

1 hour 5 minutes

Makes

About 28 profiteroles

· 1 cup cold water

· 7 tbsp butter or margarine, softened

· ²/₃ cup plus 1 tsp sugar

· 1 cup cake flour

· ¼ cup cocoa powder

· 4 large eggs

· 110g good-quality dark chocolate, chopped

· ¾ cup cream

· 2tbsp light golden syrup

· ¼ tsp salt

· 2 tsp vanilla extract ice cream, for serving

1. Preheat oven to 200⁰C. Line 2 baking trays with greaseproof paper.

2. In a 3,5litre saucepan, combine the water, 6 tablespoons butter or margarine and 1 teaspoon sugar. Heat on medium until just boiling. Remove from heat. Add flour and cocoa, stirring vigorously until ball forms. Add eggs, 1 at a time, beating well after each addition, until batter is smooth.

3. Drop batter in heaped tablespoon, 5cm apart, onto prepared sheets. Bake for 35 minutes, rotating trays halfway through. Turn off oven and remove trays. With a knife, make 1cm slit on side of each puff. Return trays to oven: let stand for 10 minutes. Remove from oven. Cool puffs on trays on wire racks.

4. In a 1,8-litre saucepan combine chocolate, cream, golden syrup, salt and remaining ²/₃ cup sugar. Heat to simmering on medium, stirring. Reduce heat to medium-low. Cook for 3 to 6 minutes or until thick, stirring. Stir in vanilla and remaining butter until smooth. Keep warm on low.

5. Cut puffs in half with serrated knife. Place small scoops of ice cream on bottoms; replace tops. Serve with warm chocolate sauce. (To make ahead, transfer cooled puff to an airtight container and freeze for up to 1 month. Reheat in a 170⁰C oven for 5 to 10 minutes; cool before filling with ice cream. Transfer chocolate sauce to an airtight container. Refrigerate for up to 5 days. Reheat on low, stirring constantly).