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
150gm plain flour
100 gm dark chocolate
200 gm 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.