Chocolate cream profiteroles
- 75g plain flour
- 150g butter, in small cubes
- 2 large free-range eggs, lightly beaten
- 300g Asda Dark Chocolate (50% cocoa solids), broken into squares
- 1 tbsp granulated sugar
- 300ml double cream
Pre-heat the oven to 220C/200C Fan/Gas 7. Grease two baking sheets and sprinkle with water. Sift the flour on to a sheet of greaseproof paper.
Melt 50g butter in a pan with 150ml water and a pinch of salt. Boil fast, then immediately remove from the heat and tip in the sifted flour. Beat with a wooden spoon until it forms a smooth ball. Set aside for 15 minutes.
Gradually beat in the eggs, until the mixture is smooth and glossy. Spoon onto the baking sheets with a damp teaspoon to form 18 balls.
Bake for 25 minutes or until crisp and golden. Pierce a hole in the side of each and cook for another 5 minutes. Cool on a wire rack.
Heat 50g chocolate in a pan with the sugar and 100ml water until melted, then simmer for 10 minutes, stirring. Leave to cool.
Whip the cream with 3 tbsp melted chocolate until it holds its shape. Cut the profiteroles just below half way and fill with the cream.
Melt the rest of the butter and chocolate in a bowl over a pan of simmering water, then spoon on top of the profiteroles.