You will never order profiteroles in a restaurant again after tasting these. The best part is the last bit of still-warm chocolate on your plate.
16 people made this
75g butter, cut into pieces
1 tablespoon caster sugar
1 pinch salt
150g plain flour
200g dark chocolate, finely chopped
vanilla ice cream
Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 220 C / Gas 7. Grease a baking tray.
Bring the water, butter, sugar and salt to the boil in a saucepan. Remove from the heat and whisk in the flour all at once.
Whisk in the eggs, one at a time, incorporating each egg fully before adding the next. The pastry should be homogeneous and cling together. Drop the pastry by tablespoonfuls onto the prepared baking tray 3cm apart.
Bake in the preheated oven until puffed and golden, about 20 minutes. Remove to cool on a wire rack.
To serve, melt the chocolate in a heatproof bowl over simmering water. Cut the top horizontally from each pastry, and fill with a small scoop of vanilla ice cream. Replace the top, and drizzle with the melted chocolate. Decorate with a little whipped cream and serve immediately.