Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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Chocolate Profiteroles
These delightful little profiteroles are so simple to make. Fill them with cream and cover with chocolate sauce for a decadent, naughty treat!
-
Cook: 20 mins
Prep: 15 mins - 20
- Medium
Go back
Chocolate Profiteroles
These delightful little profiteroles are so simple to make. Fill them with cream and cover with chocolate sauce for a decadent, naughty treat!
-
Cook: 20 mins
Prep: 15 mins - 20
- Medium
Ingredients
| 65g Juvela Gluten-Free White Mix | |
| 50g butter | |
| 125ml water | |
| 2 medium eggs, lightly beaten | |
| For the filling: | |
| 100g milk chocolate | |
| 300ml double cream, whipped | |
| 2 tbsp milk or brandy |
Method
- Before you start, preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper. Place the fat and water in a pan and melt over a gentle heat, then bring to the boil. Remove from the heat and immediately stir in the Mix. Beat well until the mixture forms a ball in the pan.
- Allow to cool slightly, then gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).
- Place small spoonfuls of the mixture onto the baking sheet and bake in a pre-heated oven for 15 - 20 minutes.
- When the profiteroles are well risen and golden brown remove from the oven. Make a slit in the side of each profiterole, then leave to cool on a wire rack.
- Meanwhile to make the sauce, put the chocolate and brandy (or milk) into a heatproof dish over a pan of hot water and heat until melted and a smooth sauce is formed.
- Fill the profiteroles with whipped cream and pile up on a serving plate. Pour over the chocolate sauce just before serving.
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