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?

Ingredients

50g Stork

150ml Water

65kg plain flour

3 eggs

100ml double cream

150g dark chocolate

Serves 10 profiteroles

Method

-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.