Profiteroles

Methods

• For choux paste, heat 500 ml water in a deep non-stick pan, add butter and let it melt. Add refined flour and mix till a thick mixture is formed. Transfer into a bowl.
• Add eggs, one at a time and continue to stir till you get a smooth and lump free batter. Let it cool.
• Preheat oven to 180° C. Grease a baking tray.
• Transfer the mixture into a piping bag, pipe round dumplings on the prepared tray, keep the tray in the preheated oven and bake for 30-40 minutes. Take the tray out and let them cool down to room temperature
• For filling, heat cream in a non-stick pan, add chocolate and mix till the chocolate is melts. Allow it to cool, fill into a piping bag and keep it in the refrigerator to set.
• Pipe the filling into the profiteroles, arrange them on a serving platter, dust icing sugar through a sieve over them and serve.