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Paddlers Profiteroles


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

  • knife 

  • table spoon

  • greases tin

  • bowl

  • teaspoon/tablespoon




50g Stork 

150ml Water

65kg plain flour

3 eggs 

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. 




Download PDF 


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