Profiteroles with Chocolate Sauce

Ingredients Choux pastry

125 ml Milk
200 ml Water
150 g Plain Flour
1 teaspoon golden caster sugar
½ teaspoon Salt
100 g unsalted butter
4 medium Eggs lightly beaten

Method  Choux Pastry

Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).

Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain
nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.

Remove from the oven and transfer to a wire rack to cool completely before filling.

Chocolate Filling

45g Cream
72g Couverture Chocolate 55%
100g Whipped cream
3/4tsp vanilla essence (optional)

Direction:
1. Heat 45gm cream gently, then stir in chocolate till dissolved. Cool.
2. Fold in mixture into whipped cream. Cool and pipe onto choux buns.

Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.

Chocolate Glace

Melt 100g of chocolate with 20 to 45 gms of butter. Cool. Dip the choux buns in chocolate sauce.

Recipes Adapted by Gorden Ramsay