Eric Lanlard's perfect profiteroles recipe

1. 1

   First make the choux pastry.

2. 2

   In a saucepan heat the water and butter together to boiling point.

3. 3

   Remove the pan from direct heat and whisk in the flour.

4. 4

   Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan.

5. 5

   Remove the pan from direct heat and beat in the eggs one at a time, mixing each egg in thoroughly.

6. 6

   Set aside and cover with cling film.

7. 7

   Preheat the oven to 200C/gas 6.

8. 8

   Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry.

9. 9

   Bake the profiteroles for 30 minutes until golden and risen.

10. 10

    Meanwhile, whip the cream and sugar so it creates nice peaks.

11. 11

    Melt the chocolate on a bain marie

12. 12

    When the profiteroles are cooked and have cooled down, pierce them with a sharp knife and fill them with the whipped cream.

13. 13

    Pile them on a serving plate and pour over the melted chocolate .

* Per serving · 4 servings · Values may vary.

No additional tips available.