Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 150g unsalted butter, chopped

  3. 3/4 cup (110g) plain flour, sifted

  4. 4 eggs, beaten

  5. 100g good-quality dark chocolate, roughly chopped

  6. 200ml thickened cream

  7. 1 tbs icing sugar, sifted

  8. 1/2 tsp vanilla bean paste*

  9. Edible gold leaf* , to decorate

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Grease two large baking trays and line with baking paper.

  2. Melt 100g butter with 1 cup (250ml) water in a pan over low heat. Add flour and stir with a wooden spoon until mixture is smooth and comes away from sides of the pan. Remove from heat, add eggs gradually and beat until well combined.

  3. In batches, spoon mix into a piping bag with a round nozzle. Pipe walnut-sized balls onto trays. Bake for 30 minutes, then use a sharp knife to make a small slit in each profi terole. Turn off heat, then return trays to switched-off oven for 15 minutes with door slightly ajar. Remove and cool completely.

  4. Place chocolate, remaining butter and 1/3 cup (80ml) water in a pan over low heat. Stir until melted and glossy, then cool. Whip cream with icing sugar and vanilla, then use a clean piping bag to pipe into slits in profi teroles. Serve 3 or 4 per person, drizzled with chocolate sauce and garnished with gold leaf, if desired.


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