150ml cold water
1 tsp caster sugar
60g plain flour
For the filling:
250ml Double cream
For the topping:
225g plain chocolate
Preheat oven to 200c gas mark 6. Grease baking tray.
Melt butter, water and sugar in a saucepan. Then bring to the boil.
Turn off heat and add flour beat vigorously until mixture makes a smooth paste.
Whisk eggs in jug and add to saucepan a little at a time, beating with each addition.
Put teaspoonfuls of the mixture on to baking sheets.
Bake for 25 – 30 mins until golden brown.
Make a slit in each one and leave to cool.
Whisk cream until stiff. Fill profiteroles with cream.
Melt chocolate in small plastic bowl in microwave.
Use tsp to coat top of profiteroles with chocolate and refrigerate.