Profiteroles With Chocolate Sauce – a delicious recipe with water, Stork Baking Liquid, flour sieved, eggs, whipping cream, Stork Baking Liquid. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 220u00b0C, 210u00b0C fan, gas mark 7.
2
Put water and Stork in medium saucepan and bring to boil over moderate heat
3
Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 - 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
4
Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated for 15 minutes, then reduce to 190u00b0C, 180u00b0C fan, gas mark 5 for 15 - 20 minutes.
5
Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
6
To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
7
Arrange profiteroles on serving dish. Serve with chocolate sauce.
329
kcal
Calories
23
g
Fat
21
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5/8 cup water, 4 tablespoons Stork Baking Liquid, 1/2 cup plain flour sieved, 2 eggs medium, lightly beaten, and more.
Yes, Profiteroles With Chocolate Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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