A splodge of Elmlea here, a drizzle of chocolate sauce there, et voilà – a pyramid of roly-poly pastries!
Choux pastry:
| |
| 150ml (¼ pint) | water
|
| 4 | tablespoons Stork Baking Liquid
|
| 65g (2½-oz) | plain flour, sieved
|
| 2 | eggs, medium, lightly beaten
|
Filling:
| |
| 150ml (¼ pint) | Elmlea whipping cream, whipped |
Chocolate Sauce:
| |
| 1 | tablespoon Stork Baking Liquid
|
| 4 | tablespoons golden syrup
|
| 55g (2oz) | plain chocolate, broken into squares
|
Method:
- Put water and Stork in medium saucepan and bring to boil over moderate heat
- Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 – 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
- Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated oven 220°C, 210°C fan, gas mark 7 for 15 minutes, then reduce to 190°C, 180°C fan, gas mark 5 for 15 – 20 minutes.
- Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
- To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
- Arrange profiteroles on serving dish. Serve with chocolate sauce
| Each 165g serving (1 portion) contains |
|---|
| Calories (KCal) | 477 | 24% |
| Sugars g | 20.7 | 23% |
| Fat g | 36 | 51% |
| Saturates g | 14.1 | 71% |
| Salt g (based on sodium) | 0.4 | 7% |
of an adult's Guideline Daily Amount
