CHOUX PASTRY
2-1/2 ounces strong flour
2 ounces butter, cut into small pieces
1 teaspoon sugar
2 eggs, well beaten
5 fluid ounces cold water
PROFITEROLES
1 quantity of choux pastry
1/2 pint cream, whipped thick
8 ounces plain chocolate
3 tablespoons water
CHOUX PASTRY
Put all the water in a medium-sized saucepan together with the butter, and leave on one side while you weigh the flour. As you are going to need to shoot the flour quickly into the water and melted butter, fold a sheet of greaseproof paper to make a crease then open it up again. Sift the flour straight onto the paper, add the sugar to the flour. Place the saucepan of water and butter over a moderate heat, and stir with a wooden spoon.
As soon as the butter has melted and the mixture has come to up to the boil, turn off the heat and tip the flour in –all in one go– with one hand, while you beat vigorously with the other. (this can be done with an electric hand-whisk.) Beat until you have a smooth ball of paste that has left the sides of the saucepan clean, takes about 1 minute. Then add the beaten eggs in – a little at a time – until you have a glossy paste.
Grease a baking sheet lightly, then hold it under cold running water for a few seconds, and tap it sharply to get rid of the excess water (this will help create a steamy atmosphere, which helps the pastry to rise).
TO MAKE THE PROFITEROLES:
Preheat oven to 400 F A large baking tray, greased and dampened Place teaspoon of choux on the baking tray, then bake in the oven for 10 minutes the increase the heat to 425 F and bake a further 15 – 20 minutes until the choux buns are crisp, light and a rich golden colour. Pierce the side of each one (to let out the steam), the cool them on a wire rack.
TO MAKE THE CHOCOLATE SAUCE:
Melt the chocolate together with the water in a basin over simmering water, stirring until you have a smooth sauce. Just before serving, split the buns in half, and fill each with one teaspoon of whipped cream, then join the halves together again. Stack you buns into a pyramid pour the melted chocolate and serve immediately. Don’t put the cream in to far ahead a time as the will go soggy.