SMSMSMSMSMSM
M
SMSMSM
M
SM
MMMM
SMSMSMSMSMSM
MM
SM
M
SM
M
SM
M
S
ALALALALALALALALALAL
L
ALAALALAAAAAALAAAAAAAA
L L L L LL L LLL LLLLLLLLLLLLL
CACACACACACACACA
A
CA
A
CACACACACA
AAA
CACA
AA
CACA
AAA
CC
KEKEKEKEKEKEKEKEKEKEKE
E
KEKEKE
E
KEKEKE
E
KKKKK
SSSSSSSSSSSSSSSSSSS
1 Preheat the oven to 425°F (220°C). Line 2
large baking sheets with parchment paper.
4 Bring to a boil, remove from the heat, and
add in the flour all at once.
7 Continue adding the egg, little by little,
to form a stiff, smooth, and shiny paste.
2 Sift the flour into a large bowl, holding the
sieve up high to aerate the flour.
5 Beat with a wooden spoon until smooth; the
mixture should form a ball. Cool for 10 minutes.
8 Spoon the mixture into a piping bag fitted
with a^1 ⁄ 2 in (1cm) plain nozzle.
3 Put the butter and
2
⁄ 3 cup water into a small
saucepan and heat gently until melted.
6 Gradually add the eggs, beating very well
after each addition to incorporate.
9 Pipe walnut-sized rounds, set well apart.
Bake for 20 minutes until risen and golden.
Profiteroles
These cream-filled choux pastry buns, drizzled with chocolate sauce, make a deliciously decadent dessert.
Special equipment
2 piping bags with a^1 ⁄ 2 in (1cm) plain
nozzle and^1 ⁄ 4 in (5mm) star nozzle
Ingredients
For the choux buns
(^1) ⁄ 2 cup all-purpose flour
4 tbsp unsalted butter
2 large eggs, beaten
For the filling and topping
13 ⁄ 4 cup heavy cream
7oz (200g) good-quality dark
chocolate, broken into pieces
2 tbsp butter
2 tbsp corn syrup
SERVES
4
30
MINS
22
MINS
12 WEEKS,
UNFILLED