For a contrasting texture and temperature; fill the profiteroles with ice cream.
serves 4 - 6
1 quantity choux pastry (see below)
5 fl oz (150 ml) double cream
5 fl oz (150 ml) single cream
1/2 tsp vanilla essence
6 oz (175 g) soft brown sugar
5 fl oz (150 ml) boiling water
1 tsp instant coffee powder
1 tbsp cocoa powder
1 tbsp brandy
3 oz (75 g) butter
1 tbsp golden syrup
1. Using a large piping bag and 1/2 inch (1 cm) plain nozzle, make 26 1 inch (2.5 cm) balls of choux pastry on a baking tray. Bake for 25 to 30 minutes until crisp. Cool.
2. Meanwhile, make the sauce. Place all the ingredients for the sauce in a pan and heat gently until smooth. Boil forabout 10 minutes until thickened. Stand for 30 minutes.
3. Whip the creams and vanilla together. Split the balls and fill with cream. Pile up the filled balls into a pyramid. Serve the sauce over the profiteroles.
2 1/2 oz (65 g) strong plain flour, sifted
5 fl oz (150 ml) water
2 oz (50 g) butter
2 eggs, beaten
1. Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
2. Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste. Shape as required.
3. Bake on a lightly oiled baking tray at Mark 7 (220°C) 425°F for about 30 to 40 minutes depending on size. Cool on a wire rack.
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