75g Plain Flour
250ml Custard or Creme Chantilly
100g Melted Chocolate
Piping Bag with 1cm Plain Nozzle
Baking Tray with non stick baking paper
Lucinda Hamilton creates some Profiteroles
- Preheat oven to 180⁰C and place water and butter in a medium saucepan and cook until butter is melted and mixture is boiling.
- Add the flour and beat well with a wooden spoon until smooth. Cook, stirring over low heat, until the mixture starts to leave the sides of the pan.
- Remove from the stove and place into bowl (or an electric mixer). Add the eggs one at a time, beating well between each addition, until well-combined and you have a thick, sticky mixture.
- Spoon into piping bag and pipe small rounds (about the size of a £2 coin) onto a lined baking tin.
- Bake for 30-35 minutes until puffed and golden and crisp. Remove from oven and cool on wire rack.
- Melt chocolate. When ready to serve, fit piping bag with small pointy nozzle, and fill with crème Chantilly or custard.
- Make hole in base of profiterole and pipe mixture into the base, until you feel the profiterole fill up.
- Dip into melted chocolate and leave to set. Try not to eat them all at once!
- words: Lucinda Hamilton
- pictures: David Merewether
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