You really do need to follow this to the letter. My first batch failed to rise because I didn't cool the pan enough and I didn't add my egg gradually.
To make the Choux pastry
Pinch of salt
Pinch of sugar
1/4 pint of water
2 oz butter
2 1/2 oz plain flour
- Heat the oven to 190c.
- Put the water, butter, sugar and salt into a saucepan and heat until the butter has melted.
- On a low heat stir in the sifted flour until the mixture forms a ball that comes away from the sides of the pan.
- Take the pan of the heat and cool slightly by placing into cold water.
- Now gradually beat in the egg. You may not need all the egg the aim is to get to a piping consistency, which can stand up on its own.
- Pipe or dived the mixture onto a greased baking tray.
- Bake for 20 -25 mins until firm and risen.
- Take out of the oven and slit a hole into each profiterole somewhere at the side. This lets the steam out and will later be the hole that you use to pipe in the cream.
- Return to the oven for a few minutes so the inside of the profiterole can crisp up.
- Take out of the oven and leave to cool.
- When cool pipe whipped cream inside.
To make the chocolate sauce
8oz plain chocolate
4 tbsp milk
2 tbsp rum or brandy
- Melt chocolate, butter and milk over a low heat.
- Sir in the brandy or rum and drizzle over profiteroles.
- I also added a little glitter.
They got polished off quite quickly and so passed the taste test.