Profiteroles

Ingredients

• 1For choux: 150ml water, 60g unsalted butter, 75g plain flour, 2 large eggs
• 2Pinch of salt and sugar
• 3500ml good-quality vanilla ice cream (to fill)
• 4For chocolate sauce: 150ml double cream, 150g dark chocolate (70%), 1 tbsp golden syrup

Instructions

1. 1Preheat oven to 200°C (400°F). Make choux: bring water, butter, salt, and sugar to a boil. Remove from heat, add flour all at once and beat vigorously until dough comes away from pan sides.
2. 2Cool slightly, then beat in eggs one at a time until smooth and glossy.
3. 3Pipe or spoon walnut-sized mounds onto baking parchment, spacing well apart.
4. 4Bake for 20–25 minutes until puffed and deep golden. Pierce each with a skewer to release steam. Cool on a rack.
5. 5Make chocolate sauce: heat cream with golden syrup. Pour over chopped chocolate, stir until smooth. Keep warm.
6. 6When ready to serve, slice puffs open and fill generously with vanilla ice cream.
7. 7Arrange on plates or a platter and pour hot chocolate sauce generously over the top. Serve immediately.