Chocolate Liqueur Profiteroles - cooking recipe

Ingredients

None None Choux Pastry
3 tbsp butter
1/2 cup all-purpose flour, sifted
2 None medium eggs, beaten
None None Filling
1 1/4 cups heavy cream
3 tbsp orange or coffee liqueur
None None Chocolate Sauce
1/3 cup cocoa powder
2 tbsp cornstarch
1/3 cup sugar
3.5 oz chocolate, broken into pieces

Preparation

Preheat the oven to 425\u00b0F. Melt butter in a saucepan. Add 2/3 cup water and bring to a boil. Add the flour. Remove from heat and beat until mixture leaves sides of pan. Cool for 10 minutes. Gradually add the eggs, beating thoroughly until the mixture is smooth and glossy.
Spoon or pipe small mounds on to dampened baking trays. Bake for 10 minutes. Lower the heat to 375\u00b0F and bake for another 20-25 minutes, until risen and golden. Make a small hole in the base of each profiterole to let the steam escape. Cool on a wire rack.
To make the filling, whisk together the cream and liqueur. Spoon or pipe into the choux buns.
For the chocolate sauce, mix cocoa powder and cornstarch to a paste with 6 tbsp cold water. Heat the sugar, chocolate, and 2 1/4 cups water in a pan, stirring, until melted. Bring to a boil, then add the cocoa and cornstarch paste. Heat, stirring constantly, until mixture boils. Simmer for 2-3 minutes. Pile the profiteroles on to a plate and pour over the sauce.