Bali profiteroles

So many special memories of eating profiteroles in Bali for (sister) Danz’s wedding. Writing wedding speeches over a quiet profiterole, with (sister) Nix, Profiterole-gate when only one profiterole was ordered to share between far too many greedy Sanders’s (and Sanders’s partners).

They’re actually pretty easy to make and I think you’d always be a popular guest if you turn up with these little beauties.

Makes about 15

100gm butter

150gm plain flour

4 eggs

100 gm dark chocolate

200 gm cream

fancy ice-cream

Pre-heat the oven to 180°C.

Bring butter and 250ml water to the boil in a saucepan over high heat. Add flour, beat with a wooden spoon until combined. Remove from heat. Add eggs, one at a time, beating well after each addition.

Spoon out into 3½ cm diameter rounds onto a baking paper-lined tray. I highly recommend baking paper for the reduction in dishes later.

Bake until golden (15 mins), remove from the oven, pierce the bases with a knife, then return to the oven to dry out (about 45 mins to 1 hour) (Oven still going). Cool on a wire rack.

Meanwhile, stir the cream and chocolate together over a very low heat until it’s smooth.

To serve, cut the pastries horizontally, scoop in a scoop of your fancy ice-cream and then drizzle the top with chocolate sauce.

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