Profiteroles with chocolate-espresso sauce

Profiteroles with chocolate-espresso sauce

From
Bitesize Sweet
Makes
48–50
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 litre coffee ice-cream

Profiteroles

Quantity Ingredient
125g unsalted butter
2 teaspoons caster sugar
185g plain flour
4 eggs

Chocolate-espresso sauce

Quantity Ingredient
150g dark chocolate, finely chopped
55g caster sugar
20g unsalted butter
125ml thickened cream
125ml espresso coffee

Method

  1. To make the profiteroles, preheat the oven to 210°C. Line 2 baking trays with baking paper. Place the butter, sugar and 250 ml water in a saucepan over medium heat and bring to the boil. Add the flour and stir vigorously with a wooden spoon until the dough comes together to form a ball. Continue stirring for 2–3 minutes, then remove from the heat. Transfer to the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time, beating well after each addition.
  2. Transfer the warm dough to a large piping bag fitted with a 1 cm plain nozzle and pipe 2.5 cm–3 cm rounds about 2.5 cm apart onto the trays. Bake for 15 minutes, then reduce the heat to 180°C and bake for a further 7–10 minutes. To test if the profiteroles are cooked, cut one in half; it should be hollow and dry inside, not eggy. Cool completely on wire racks.
  3. To make the sauce, place all of the ingredients in the top of a double boiler over medium heat and stir until the chocolate has melted and the sugar has dissolved. Remove from the heat and keep warm.
  4. To serve, halve each profiterole. Using a small ice-cream scoop, scoop out balls of ice-cream and place on the profiterole bases. Sandwich with the tops and drizzle with the sauce.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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