Matt could not stay away!
These have got to be the ultimate weakness of almost anyone. Choux pastry is not difficult to make, it just seems like it’s not working while you are mixing and then suddenly comes together. It’s important to follow the instructions exactly and weight/measure the ingredients. You will have no problem and can tell you people will want them over and over again. This photo is of my youngest son some years ago which tells the story.
What you need
75g butter
175 ml water
pinch salt (2 ml)
110g cake flour
4 eggs
Wooden spoon (a must)
Sauce
180g choclate
90ml water
The process
Heat the water on medium for the chocolate sauce and break the chocolate into the water, sitr until all of the chocolate is melted. Remove from the heat and set aside to cool.
Heat the oven to 200 Celsius with the rack in the center of the oven.
Lightly butter 2 baking trays, add about a tablespoon of flour, then shake it about to cover the base with a thin layer of flour, discard the rest of the flour. (this flou and butterr is not part of the meausured flour)
Sift the flour twice onto a piece of baking paper and set aside.
In a pot, add the water, butter and salt and heat until the butter has melted and is almost boiling.
Remove from the heat and immediately add all of the flour and mix furiously until the batter forms a ball and starts to pull away from the sides of the pot.
Let it cool for about 3-4 minutes.
While it is cooling break one of the eggs and beat lightly.
Now crack 1 egg into the mixture and mix well with a wooden spoon (this is where it seems strange, the batter will seem to separate and it has a strange loose texture – keep mixing) Add the other two eggs one at a time and follow the same process until the batter comes together. The batter must be smooth and shiny and drops off the spoon when lifted. (it happens all of a sudden, just keep mixing and don’t worry if it seems to be a mess and is slopping around in the pot, it will suddenly come together into a glossy smooth batter)
Add the last egg(if need be) a little at a time (you may not need the whole egg) to get the batter glossy and smooth.
If you have a piping bag, use a large nozzle and pipe 2-3cm high rounds onto the baking trays. Alternatively place heaped teaspoons of the dough onto the baking tray. space them well apart, you should end up with about 30-35 mounds.
use a little egg on the back of a fork and lightly press the top of each mound, all you want to do is flatten the peak.
Place in the oven and bake for 15- 20 minutes until golden brown and puffed up. (keep a look out after 15 minutes)
Remove from the oven and pierce the base of each profiterole with a knife to allow the steam to escape. Then place them on a rack to cool.
Once cooled, slice the profiteroles in half, fill with whipped cream and spoon over the chocolate sauce.
Unbelievably good!!!
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aaaw cute little one..true what you said..nothing cuter than a little chubby face..sweeeet man..guess its all the yummy profitroles..lol..
No mystery there! G
I admire you. Please continue to add excellent posts.
Hi Graham: I’ll certainly try the profiteroles – been looking for a recipe for ages.
Many years ago, I made a starter with “peeled” grapes in a sweet/sour sauce, served in a half avo, but can’t remember the recipe. Can you help.
Hi Dee, these little fellas are delicious, enjoy them. Never come across a recipe like that before but does sound interesting. Have a lekker day G
Hi Graham, made them…..sigh…silence…didn’t last long tho’?? Wonder why P)?
They are a roaring success, absolutely fabulous, thank you for making them so easy peasy for us to make. I can heartily recommending any one to make these, they are seriously yummy. I did dot the top with the fork dipped in the egg before baking and it really gave them a beautiful finishing off. Keep them coming ….:)
Hi Carey, I know what you mean… we usually end up in silence scraping the last of the chocolate off the plate.. thank goodness you can make more.. Cheers for now and thanks for letting us know. G
OMG!! My total weakness, no wonder he is helping himself
I wanted to climb into the computer and join him 
Thanks for this recipe G definately going to give it a GOOD bash! Keep them coming….
Hi Carey, they are fantastic, you gotta try them… The whole family will be forever in your debt. Cheers for now G
He sure is a sweet little fella!
Happy Easter to you Graham.
Keep up the good work.
Sweet Adi, he’s 13 now can you believe. Have a good one bud. G
Ooh yummy! My husband dislikes anything with cooked fruit so our wedding cake was actually a tower of profiteroles encased in spun golden sugar.
Thanks for mentioning that Sandy, pile them up, fill them with custard and and spun sugar or fill them with cream, pile them up and dot strawberries in between, then douse in chocolate!