Ingredients
Profiteroles
Chocolate ganache
Method
Profiteroles
1.Preheat oven to 240°C (fan bake).
2.Place the butter and water in a saucepan, then bring to the boil.
3.Once the butter is melted and the water is boiling, add the flour and stir rapidly with a wooden spoon until the mixture leaves the sides of the saucepan and forms a ball.
4.Add the eggs, one at a time, beating well between each until the mixture is shiny. This can be done by hand, or use a hand-held beater, if you like.
5.On a greased oven tray, drop large teaspoons of mixture about 5cm apart.
6.Bake for 10 minutes, then reduce to 180°C and bake for a further 15 minutes or until they are lightly browned and crisp.
7.Using a small, sharp knife and working quickly, make a small slit in each puff and return to the oven for a further 10 minutes to dry the insides. Leave to cool.
Chocolate ganache
8.To make the ganache, gently heat the cream in a small saucepan, then add the chocolate.
9.Take off the heat and cover with a tea towel to rest for 5-10 minutes. Whisk to form a smooth sauce prior to using.
10.Fill with the whipped cream or softened ice cream, drizzled or dipped in chocolate ganache.
The pastry cases (unfilled and un-iced) can be made up to a week in advance and left in an airtight container. Reheat at 180°C to crisp for a few minutes. They can also be frozen. Small profiteroles can be filled with cream cheese, chives and smoked salmon for nibbles, or larger ones can be used for individual servings and crammed with smoked fish and white wine sauce. For dessert, try passionfruit, fresh berries or lemon curd folded through whipped cream.
Note
