Serves 10 (40 profiteroles)
170 ml water
75 g butter
100 g plain flour
3 medium eggs
800 ml single cream (whipped)
100 g toasted flaked almonds
100 g dark chocolate
80 ml single cream
Preheat your oven to 200°C. Line 2 baking trays with parchment paper.
Gently heat the water and butter until butter is melted.
Sieve the flour and salt into a bowl.
Once the butter is melted, turn up the heat and bring to a boil. Add the flour and salt.
Stir vigorously with a wooden spoon until you have a smooth dough that comes away from the sides of the pan.
Set aside to cool slightly for 10 minutes.
Place this dough in a bowl, whisk one of your eggs in a small bowl and set aside. Add the remaining two eggs, one at a time to the warm dough and mix until fully incorporated. Add a little of the remaining beaten egg, a little at a time until the dough is shiny and at a consistency that will hold its shape when piped. ( you may not need all of the last egg)
Place this mix into a piping bag fitted with a small round nozzle and pipe 20 profiteroles on each tray. Allowing them room to spread during cooking
Place them on the middle of the preheated oven, drop the temperature to 180°C and bake for 25-30 minutes or until golden brown.
Remove from the oven and make a small hole in the base to allow the steam to get out.
When cooling, make the chocolate sauce, simply heat the cream and pour over the chopped chocolate and stir until combined.
When the profiteroles are cold, using a piping bag fill each one with whipped cream.
Serve with chocolate sauce and toasted flaked almonds.