A Light and easy cream puffs recipe. These yummy Profiteroles are filled with custard and topped with a chocolate sauce.
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For the Choux Pastry
Preheat the oven to 400°F line two large baking sheets with parchment paper.
Combine water and butter in a saucepan and bring just to the boil. Remove pan from the heat.
In a separate bowl, sift together the flour, salt and sugar. add these dry ingredients to the water/butter mixture.
Over medium heat, stir with a wooden spoon until the mixture forms a dough and falls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
Beat in one egg at a time, stirring in each egg until the dough mixture is smooth. After the 4 eggs have been beaten in, the dough should be smooth and shiny.
Now pipe balls of dough onto the tray using about 2 tbsp. of dough for each ball. Place in the oven and immediately Cook for 20–25 minutes until the pastry balls puff up and become golden.
Remove the tray from the oven and turn off oven; slit a small hole in the base of each pastry ball to release any steam.
For the Custard Cream Filling:
Warm the milk, cream and vanilla flavouring together over medium heat- do not boil.
In a separate bowl, whisk together the sugar and eggs, then add the flour.
Over medium heat, gradually whisk in the egg/sugar mixture to the milk/cream mixture. Continue whisking until the mixture thickens and place in the fridge until chilled.
Place the custard into a piping bag and fill each pastry puff ball.
For the Chocolate Sauce:
Over low heat, melt together the chocolate and butter. Mix in the cream and sugar and stir until the sauce is thick and smooth.
To serve, place pastries on a plate and cover with chocolate sauce.