Profiteroles with vanilla cream
260ml semi skimmed milk
1 tsp caster sugar
Pinch of salt
100g (3 1/2oz) Butter
120g (4 1/2oz) plain flour
4 eggs, beaten
125g (5oz) dark chocolate, broken into pieces
50g (2oz) Butter
1 tbsp golden syrup
2 tbsp coffee granules
1⁄4 tsp vanilla extract
150ml (1/4 pint) double cream
1 tbsp icing sugar
1 vanilla pod, split lengthways and seeds scraped out
Preheat the oven to 220°C, 425°F, gas mark 7.
For the choux buns, combine the milk, sugar, salt and butter in a heavy-based saucepan.
Heat gently and stir until the butter has melted.
Quickly sieve the flour into the saucepan and beat in with a wooden spoon.
Keeping the heat low, beat the ingredients together vigorously for 4-5 minutes. The paste is ready when it clumps together in a smooth ball and comes away cleanly from the sides of the pan.
Remove from the heat and cool.
When cool, beat the eggs into the paste a little at a time, beating well between each addition.
Using a piping bag or teaspoon, pipe or heap teaspoonfuls of the mixture, the size of a 50p coin, onto baking sheets lined with silicone paper, or greased baking trays.
Bake in batches in the oven for 20-25 minutes, or until golden brown and crisp (if the buns are just yellow, they will deflate upon cooling).
Preparation time: 25 minutes
Cooking time: 25 minutes