How To Make Profiteroles with chocolate sauce

Prep time: 25 mins

Baking time: 35 mins

Servings: 4

A splodge of Elmlea here, a drizzle of chocolate sauce there, et voilà – a pyramid of roly-poly pastries!

Choux pastry:

150ml (¼ pint)	water
4	tablespoons Stork Baking Liquid
65g (2½-oz)	plain flour, sieved
2	eggs, medium, lightly beaten

Filling:

150ml (¼ pint)	Elmlea whipping cream, whipped

Chocolate Sauce:

1	tablespoon Stork Baking Liquid
4	tablespoons golden syrup
55g (2oz)	plain chocolate, broken into squares

Method:

1. Put water and Stork in medium saucepan and bring to boil over moderate heat
2. Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 – 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
3. Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated oven 220°C, 210°C fan, gas mark 7 for 15 minutes, then reduce to 190°C, 180°C fan, gas mark 5 for 15 – 20 minutes.
4. Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
5. To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
6. Arrange profiteroles on serving dish. Serve with chocolate sauce  ......
7.  Baking problems solved here