European Profiteroles - cooking recipe

Ingredients

For the pastry
200 ml cold water
1/2 teaspoon caster sugar
85 g butter
1/8 teaspoon salt
115 g plain flour
4 medium eggs, beaten
For the cream filling
600 ml double cream
1 tablespoon icing sugar
For the chocolate sauce
15 g butter
4 tablespoons water
175 g good quality chocolate, broken into pieces

Preparation

Preheat the oven to 400F degrees.
To make the pastry, place the butter, water and sugar into a large saucepan.
Mix together the flour and salt; set aside.
Melt the butter over a low heat; increase the heat and all at once add the flour and salt; Remove from the heat and quickly beat the mixture until a smooth paste is formed, stirring continuously to dry out the paste.
Once the paste comes away from the side of the pan, put it into a large bowl and allow to cool for 10-15 minutes.
Beat in the eggs, a little at a time, mixing briskly until the paste is smooth and shiny; continue adding the egg until the mixture is a soft dropping consistency. You don't always have to use all the egg. The mixture will be shiny and smooth and will fall from a spoon if it is given a sharp jerk.
Lightly oil a large baking tray. Dip a teaspoonful into some warm water and spoon out a teaspoon of the profiterole mixture. Dip your finger into warm water and rub the top of the mixture then spoon on to the baking tray. This gives it a more a crisper topping.
Bake for 25-30 minutes, until golden brown, if too lightly colored they will become soggy when cool.
Remove from the oven and poke a hole the bottom of each profiterole. Place onto the baking tray with the hole facing upwards and put back into the oven for 5 minutes to dry the inside of the profiteroles.
To make the filling: lightly whip the cream and icing sugar until soft peaks form. Make sure you do not over whip!
When the profiteroles are cold, using a decorator bag (or a freezer bag with the end tip cut) and a plain nozzle, Squeeze the cream into the holes of the profiteroles. If you cannot find a freezer bag you can spoon in the cream with a small spoon.
Make the chocolate sauce by melting the chocolate with the water and butter over a double boiler or a pan of low boiling water. Stir gently until smooth and glossy, but do not allow to boil.
Allow chocolate to cool slightly.
Built the profiteroles on a serving dish and pour over the chocolate sauce.
Savour the luxury!