Profiteroles with hot chocolate sauce

Name: Profiteroles with hot chocolate sauce
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Ingredients: 50 g Butter; 65 g Plain flour, sifted; 2 Eggs, beaten; 1 g Salt, a pinch; 300 ml Double cream; 20 g Icing sugar; 5 ml Vanilla extract; 100 g Dark chocolate, broken up; 100 ml Double cream; 20 g Golden syrup

Crisp little choux buns filled with whipped vanilla cream and smothered in glossy chocolate sauce. Choux sounds fancy but it is a simple pan-and-wooden-spoon job.

Ingredients

50 g Butter
65 g Plain flour, sifted
2 Eggs, beaten
1 g Salt, a pinch
300 ml Double cream
20 g Icing sugar
5 ml Vanilla extract
100 g Dark chocolate, broken up
100 ml Double cream
20 g Golden syrup

Method

Heat the oven to 200°C (180°C fan) and line two baking trays with baking paper.
Put the butter, salt and 150ml water in a pan and heat until the butter melts and the water boils. Tip in all the flour at once off the heat and beat hard until it forms a smooth ball. Return to a low heat for a minute, beating, then cool for 5 minutes.
Beat in the egg a little at a time until the paste is glossy and drops slowly off the spoon in a V shape. You may not need quite all the egg.
Pipe or spoon about 20 walnut-sized blobs onto the trays, well spaced. Bake until puffed, deep golden and crisp.
Poke a hole in the side of each bun with a skewer and return to the oven for 3 minutes to dry out, then cool on a rack.
Whip the cream with the icing sugar and vanilla to soft peaks and pipe into each bun through the hole (or split them and spoon it in).
Gently melt the chocolate, cream and golden syrup together, stirring until smooth. Pile the buns up and pour over the warm sauce.