These bad boys will hit the spot! brought to you by Dartmoors Julie Elworthy who gave Ross a master class in these gems!! Go easy they are good!
What you need?
Whisk electric ideal
65kg plain flour
100ml double cream
150g dark chocolate
Serves 10 profiteroles
-Crank that oven up to 220c
heat the stoke, in the 150ml of water when the stork has melted bring to boil and tip in 65g of plain flour.
Remove from heat and stir until it comes clean from the saucepan.
Beat in 2 eggs until it goes smooth and glossy
Spoon out onto a greased tray giving a little distance between them for rising. Use a table spoon for big ones and teaspoon for little ones.
Bake at 220c for 15 minutes and then 190c for 15minutes until light and golden
Leave to cool, slice open. Whisk double cream, best done with electric mixer. Until thick.
Melt chocolate over heated water. Add an egg this will make it go glossy
spoon in cream and cover in chocolate.