The ultimate in comfort food; light airy pastry, filled with cream and drizzled with luxurious Kahkow chocolate sauce.
For the choux pastry
200ml/7oz cold water
4 tsp white sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
Pinch sea salt
3 eggs, beaten for the cream filling
600ml/1 pint heavy cream
1 quantity Kahkow chocolate sauce
Preheat the oven to 200C/400F. Lightly oil a baking tray and place in the bottom of the oven to heat. To make the pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted, then increase the heat quickly add the flour and salt all at once. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. When the mixture is smooth beat in the eggs, a little at a time, until the mixture is glossy and has a soft dropping consistency. It should fall from a spoon if you give it a sharp tap.
Using a piping bag and plain 1cm/0.5in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger – this helps to make a crisper top. Place the baking tray into the oven. Before closing the oven door, pour 1 cup of water into the roasting tin at the bottom of the oven, this helps to create more steam in the oven and make the choux pastry rise better. Bake for 10 -20 minutes, or until golden-brown – if the profiteroles are too pale they will become soggy when cool.
Remove from the oven and prick the base of each profiterole with a skewer. Place back onto the baking tray with the hole in the base facing upwards and return to the oven for 5 minutes where the warm air helps to dry out the middle of the profiteroles.
For the filling, lightly whip the cream until soft peaks form. When the profiteroles are cold, use a piping bag with a 5mm nozzle to pipe the cream into the profiteroles.
To serve, place the cream filled profiteroles onto a serving dish and pour over the hot Kahkow chocolate sauce. Eat warm or cold.