Ingredients Jump to Instructions ↓

  1. --CHOUX PASTE-- 200 ml (7 fl oz) water

  2. 100 g (3oz) water

  3. 1 tb Water (extra)

  4. 150 g (3oz) plain flour

  5. 4 Eggs

  6. --FILLING-- Vanilla ice cream

  7. --TOFFEE SAUCE-- 400 ml (14 fl oz) cream

  8. 340 g (12oz) caster sugar

  9. 3 ts Cocoa powder

  10. 2 tb Golden syrup

  11. 1 tb Butter

  12. 1 tb Vanilla sugar

  13. To Drink: - Sweet white wine

  14. 400F/Gas Mark

  15. 6. Grease a baking sheet with

  16. 1 tsp of the butter. Make the choux paste. Bring the water and 100g/3oz of the butter to the boil. Tip in the flour. Stir vigorously with a wooden spoon, until the mixture comes away from the sides of the pan. Remove from the heat. Stir for 2-3 mins. Allow to cool. Beat in

  17. 1 egg at a time. Put it into a piping bag and pipe

  18. 30-40 small bun shapes on the prepared baking sheet. Bake in the middle of the oven for approximately

  19. 10 mins or until the choux pastry has risen to more than double its size and is golden. Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan. Bring to the boil, stirring, then lower the heat, continue stirring and simmer for 20-30 mins or until the sauce is thick and golden brown. Remove the

  20. saucepan from the heat. Stir in the butter and add vanilla sugar to taste. Stir occasionally while the sauce cools. Cut a split in the profiteroles and fill each with vanilla ice cream. Stack them on a serving plate in a pyramid shape. Pour over the sauce. if there is any sauce left over, serve separately. Posted by : Sue Rykmans --


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